Cooking à la Mode

Snickerdoodle Cupcakes

2011-12-18T21:02:00.000-08:00

These really are as good as they sound….A yummy buttermilk cinnamon cupcake, topped with cinnamon buttercream frosting, and garnished with an adorable mini snickerdoodle. YUM!

Snickerdoodle Cupcakes

-Alyssa Griffeth-

Yield: about 24 cupcakes

Ingredients:
For the cupcakes:
1½ cups all-purpose flour
1½ cups cake flour, sifted
1 tbsp. baking powder
1 tsp. salt
1 tbsp. ground cinnamon
2 sticks (1 cup) butter, at room temperature
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups buttermilk

For garnish:
2 tsp. ground cinnamon
1/4 c. sugar
1 small batch of mini snickerdoodles (see below)

Directions:
To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners. Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full. Sprinkle cupcakes with 1/2 of cinnamon-sugar mixture, reserving remainder for garnish. Bake until a toothpick inserted in the center comes out clean, about 17-19 minutes. Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely

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Frosting:

1/3 c. butter
4 ½ c. powdered sugar
¼ c. milk
2 tsp. vanilla
1/2 tsp. cinnamon

Beat butter and cinnamon until fluffy. Gradually add sugar and liquids alternately. Beat until desired consistency.

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For the mini snickerdoodles:

1/4 c. shortening
1/4 c. butter
3/4 c. sugar
1 egg

1/2 tsp. vanilla
1 1/4 c. + 2 Tbs. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. sugar + 1 tsp. cinnamon

Beat butter, shortening, and sugar for 5 minutes, or until fluffy and creamed. Add eggs and vanilla. Add dry ingredients and stir until just combined. Chill dough if desired. Form into 3/4 inch balls and roll in cinnamon and sugar.

Bake cookies for 5-6 minutes at 350 degrees (or until slightly under-done…They will continue to cook as they cool). You will know they are done when cookies spring back SLIGHTLY when touched, but they are still very soft in the middle. Let the cookies firm up on the baking sheet for 5 minutes before removing to a cooling rack.

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Assembly:

Frost cooled cupcakes using a large piping tip. Top with a mini snickerdoodle and sprinkle with remaining cinnamon-sugar mixture.

Thanksgiving Sweet Potatoes

2011-11-21T09:48:00.000-08:00

Maybe I'm biased, but I think these are, hands down, the best Thanksgiving sweet potatoes known to man. When I was growing up, I never understood why people hated the sweet potato part of Thanksgiving....That's because my mom ALWAYS made these! They are basically a dessert. "Have a few vegetables with your cup of sugar", RIGHT?! The nasty marshmallow kind doesn't even stand a chance against these babies!!

Thanksgiving Sweet Potatoes

-adapted from Jane O.-

-6 medium sweet potatoes

Peel yams with a vegetable peeler and cut into 2 inch cubes. Boil in salted water until fork-tender (approx. 20-25 minutes). Let cool slightly.

In a bowl, combine the following:

¼ tsp. salt
¼ c. butter
2 eggs
1 tsp. vanilla
½ tsp. cinnamon
½ c. sugar
2 T. cream

Mash cooled sweet potatoes and add above ingredients. Beat with an electric mixer until fluffy. Add more sugar if needed. Place potatoes in a greased 9x13 pan. Top with the following mixture:
¼ c. softened butter (NOT margarine!)
3 T. flour
¾ c. brown sugar
¾ c. pecan pieces

Blend/mash topping ingredients together with a fork until flour and sugar is combined and butter is evenly distributed. Crumble mixture over potatoes. Bake at 350 degrees for 30 minutes.

Brining and Roasting a Thanksgiving Turkey (the best you'll ever have!!)

2011-11-19T21:16:00.000-08:00

There is nothing I hate more than a dry turkey. In fact, for YEARS I claimed that I didn't like Thanksgiving turkey. But then, when I was a teenager, my mom started brining her turkeys and I suddenly, our entire family fell in love. Now, I look forward to making this all year long. It's quite a process, but worth EVERY ounce of extra effort!! The sweet and salty brining process creates a chemical reaction causing the meat to tenderize and soak up tons of that wonderful flavor. Once you try this, you may never go back to making turkey the old way! And I can't think of anything else that will get you in the Thanksgiving spirit THREE DAYS early!! ;)

Thanksgiving Turkey Brine

-adapted from Melinda Lee-

**Note: This is enough brine for a 12-18 lb. turkey. I would increase the measurements for anything larger because you will have to use a larger brining bag.

2 1/4 c. kosher salt
2 c. brown sugar
15 whole cloves
4 1/2 teaspoons peppercorns
2 gallons apple juice or cider
peel of 2 large oranges (just cut off the skin instead of peeling it, to avoid getting too much of the bitter, white pith)
3 tsp. thyme
2 tsp. sage

**Note: If you're not planning to use a fresh turkey, be sure to start the turkey thawing process SEVERAL days before you start brining. This takes a few days...I usually put mine in the fridge 5 days before Thanksgiving (so on Saturday morning). This gives it 4 full days to thaw, and one day to brine. If you need to speed up the thawing process, fill the sink with cold water and let the turkey soak while still wrapped in packaging.

Day 1:
(Tuesday night)

Combine ingredients in LARGE stock pot (my largest pot is 8 quarts, and it doesn't quite fit all of the apple juice. I just pour any leftover juice on top of my turkey once it's in the brining bag.). Bring to a boil and let simmer for 20 minutes, partly covered. Cool completely (I usually let it sit overnight in the fridge, or covered on my stovetop if fridge space is limited).

Day 2:
(Early Wednesday morning)

Rinse turkey inside and out. Place turkey in a large brining bag. I have tried several different versions and my favorite type is Ziplock's LARGE size heavy duty blue bags. I've found that the LARGE bags can fit up to a 17 lb. turkey (maybe slightly larger). They sell XL bags too, or you can buy a specific "brining bag" at Williams-Sonoma, Crate and Barrel, or Bed, Bath, and Beyond. I've just found that these are usually too large for my small-ish turkeys, but they are a great option for a large one.

Place bagged turkey in sink and pour brine over to cover. This is easiest if you have someone else helping you hold the bag open. I've wasted a LOT of brine down the drain by trying to do this myself! If you need slightly more brine to cover the turkey, just top it off with a little water or the extra apple juice. Seal bag (I like to double bag it) and place it in the refrigerator for 18-24 hours. Turn turkey 2-3 times throughout the process to ensure the most even distribution of flavor.

Day 3:
(Early Thanksgiving morning)

Remove the turkey from the bag and discard brine. Rinse turkey COMPLETELY (inside and out) to avoid overly salty meat and gravy...This is a very important step! The brine has already worked it's magic by now, so don't worry about washing away the flavor. Pat dry with paper towels and let turkey sit in the fridge UNCOVERED for a few hours ( or overnight if you prefer). Letting the turkey sit will ensure even distribution of the brine, making it extra tender. It will also help you have nice, crispy skin. Be sure to remove the turkey from the fridge TWO hours before roasting. This will promote even cooking since it will be at room temperature and not ice cold in the center.

Just before roasting, rub entire turkey (underneath skin and on top of skin) with 1/2 c. butter. I like to mix in some fresh herbs-- sage, thyme, and rosemary.) Cook turkey in roasting pan (or bag-- use your preferred method) according to turkey’s size. Keep in mind that brining DOES tend to shorten the turkey's cooking time!! Based on my oven, I usually start roasting 2 1/2- 3 1/2 hours before I plan to serve dinner (depending on the turkey's size). Here is my personal cooking method:

For a 12-14-pound turkey: Roast breast-side-DOWN at 350 degrees, for about 1 1/4 hours, then turn breast-side-up for remaining 30 to 45 minutes, basting frequently with melted butter. Roasting times are approximate (and are estimated for unstuffed turkeys-- stuffed will take a little longer). If the top skin seems to be getting too dark, cover it with a doubled piece of aluminum foil. Remove the foil 10 minutes before removing the finished turkey from the oven.

For larger turkeys: Simply estimate 10 minutes per pound, but begin checking the turkey with a thermometer after about 3/4 of that time. Follow same method as described above.

Unstuffed turkey is done when a meat thermometer, inserted in the thickest part of the thigh meat (without touching the bone) reads 160-165 degrees. Test the thigh meat in several places, to be sure. Stuffed turkey is done when the thermometer reads 160 degrees in the center of the stuffing.

After removing from the oven, cover with foil and allow the turkey to stand for at least 20 minutes before carving (or longer if necessary). This will re-distribute the juices ensuring an extra moist turkey.

Good luck!!!

Black Bean Avocado Salsa

2011-10-26T11:02:00.000-07:00

This is one of my absolute favorite recipes! In the summer, I make a big bowl of it and we eat it for dinner while hanging out at the pool! It's so yummy!

Black Bean Avocado Salsa
-Erin L.-

1 can black beans, drained and rinsed
1 can sweet white corn, drained (or 1.5 cups of frozen white corn)
3 tomatoes, chopped
3 avocados, chopped-- I squeeze lime juice over them to prevent browning
1 head cilantro, chopped
10-12 drops Tabasco sauce
1/2 onion, diced
2 pkg. Good Seasons Italian dressing (mix per direcions with vinegar, oil, and water, but add TWO dressing packets instead of one)

Mix all but dressing. Follow directions for dressing, but add extra packet. Pour desired amount of dressing over dip. Serve with chips.

(**NOTE** You will probably have almost half of the dressing left over!)

Buttermilk Cinnamon (or orange) Rolls

2011-09-09T08:18:00.000-07:00

I recently taught a cinnamon roll making class at my church and this was the recipe I demonstrated with. I still LOVE my old vanilla pudding cinnamon rolls, but these might just take the cake!!!! They are AMAZINGLY gooey and soft. You'll be sure to make lots of new friends after whipping up a batch of these babies.

Also, I LOOOOOVE that I can make these ahead of time, stick them in the freezer, and have them defrosting/rising all night long so we can have hot, fresh cinnamon rolls for breakfast (with almost no effort!!).

There's an orange roll variation too! Use the same exact dough, but just swap out the filling and the frosting. See below.

Buttermilk Cinnamon Rolls with Cream Cheese Frosting
-Adapted from America's Test Kitchen-

*Make-Ahead: to make these rolls ahead of time, once the rolls are formed and placed on the baking sheet, immediately cover them with lightly greased plastic wrap and refrigerate them; do not let them rise. Refrigerate overnight, up to 16 hours. Let the rolls sit at room temperature, covered, until they have doubled in size about 3-4 hours and then uncover and bake as directed. The rolls can also be frozen at the same point as mentioned above (cover with a layer of greased plastic wrap and a top layer of tin foil). They will need to sit at room temperature for 9-11 hours to defrost and rise before baking.

Makes 12 rolls (but I usually double the recipe).

Dough:
¾ c. buttermilk, warmed (I pour the buttermilk in a glass liquid measuring cup and microwave for 1-2 minutes on 50% power)
6 Tbs. butter, melted and cooled
3 large eggs
4 ¼ c. flour
¼ c. sugar
2 ¼ tsp. instant yeast
1 ¼ tsp. salt

Filling:
1/2 c. butter, softened to room temperature
1 c. brown sugar
2 tsp. cinnamon

Cream Cheese Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
3 tablespoons milk

For the dough, whisk the warmed buttermilk and melted butter together in a large liquid measuring cup.

In a stand mixer fitted with a dough hook, combine 4 cups of flour, sugar, yeast and salt. With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (or knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.

Place the dough in a large, lightly oiled bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, about 2 to 2 ½ hours (Alternatively, you can preheat your oven to 170 degrees, and then turn it off and place your covered bowl inside for faster rising.)

Meanwhile, lightly grease an 11X17-inch rimmed baking sheet (or use a non-stick mat like a silpat). In a small bowl, mix the brown sugar and cinnamon together. Set aside.

When the dough is ready, turn it out onto a lightly floured counter (or roul’pat) and press/roll it into a 18x14 inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently spread the softened butter over the rectangle using a rubber spatula. Sprinkle on the brown sugar mixture, leaving a 1/2-inch border along the top and bottom edges. Lightly use the palms of your hands to press the brown sugar mixture into the butter, adhering it to the dough.

Lift the long edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Gently stretch or compress the log until it is to be 18 inches in length with an even diameter all the way throughout. Pat the ends to even them up.

Using a serrated knife, slice the log into 12 evenly sized rolls (or cut into 8 slices for amazingly thick rolls...just bake them for a few extra minutes), starting in the center. Arrange the rolls on the prepared baking pan and cover with lightly greased plastic wrap and a light dish cloth. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours (or a slightly warm oven for 20-25 minutes).

Bake at 350 degrees for 10-14 minutes, until the rolls are lightly golden on top and cooked through but not overly browned. In my oven it only takes about 11-12 minutes for soft, gooey rolls. Otherwise they will dry out.

While the rolls are baking, make the frosting. Combine butter and cream cheese and mix till fluffy and light. Combine milk and vanilla in a glass measuring cup. Alternately, add powdered sugar and wet ingredients to cream cheese mixture, beating until desired consistency. Add more milk (1 teaspoon at a time) to thin if needed.

Spread frosting on warm rolls and serve.

**ORANGE ROLL VARIATION**

Use buttermilk dough, but swap out the butter/cinnamon mixture and cream cheese glaze for the following.

Orange Filling:
1/2 cup softened butter
1 cup sugar
2 tablespoons freshly squeezed orange juice
Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)

Orange Glaze:
1 1/2 cups powdered sugar
3 tablespoons freshly squeezed orange juice from about 1 orange
1/2 teaspoon grated orange rind/zest reserved from the filling above

Better-Than-Your-Average Sloppy Joes

2011-07-12T14:45:00.000-07:00

I have never been a fan of Sloppy Joes. I don't think I've ever eaten Manwich, but just the commercials from my childhood ruined me for life. That is, until I tried this version. They are sweet and tangy, and taste amazing on homemade buns or french bread rolls. The filling also freezes beautifully, so you can double it or save half for another day. Just thaw and reheat in a saucepan.

Better-Than-Your-Average Sloppy Joes
-Adapted from The Sisters Cafe-

1 1/2 lbs. lean ground beef
1 onion, diced
3/4 c. ketchup
2 T. brown sugar
1.5 T. mustard
2 tsp. apple cider vinegar
1 T. Worcestershire sauce

In a large frying pan, saute onion till translucent. Add ground beef and brown. Drain grease and add remaining ingredients. Simmer 5-10 minutes until sauce has thickened slightly.

Serve on warm rolls or hamburger buns. THESE are our favorite buns.

BBQ Ranch Quesadillas

2011-07-12T11:11:00.000-07:00

This is such a quick and easy meal that feeds a crowd very inexpensively! They are so flavorful and addicting....I guarantee your family will be asking for seconds!

I like to make my quesadillas in the oven so I don't have to stand over a hot stove (especially in the summertime) cooking them one by one. This way, everyone gets to eat at the same time! And a quick trick that will take your quesadillas from good to AMAZING is to butter and salt one side of the tortilla before filling them. MMMmmm....

I should also note that these measurements do not have to be exact at all. This is one of those "recipes" that is more like "dump-what-looks-good-in-the-bowl-and-no-one-will-know-the-difference." Feel free to add or remove any ingredients that you're not a fan of.

BBQ Ranch Quesadillas
-Alyssa Griffeth-

1/2 c. white rice, cooked (I try to use leftover rice, but I also keep little cups of "Minute Rice" on hand for this- One little cup is the perfect size.)
1/2 c. black beans
1 c. chicken, cooked and shredded
3/4 c. frozen sweet white corn
1 diced tomato
1/4 c. diced green or red onion
1/4 c. minced cilantro
2 c. shredded cheese (I like colby jack)
1/3 c. - 1/2 c. BBQ sauce (I like to use this amazingly easy homemade BBQ sauce, or Sweet Baby Ray's if I'm in a pinch)
10-12 flour tortillas (any kind will work, but Costco's uncooked "Tortilla Land" ones are the best!)
butter
kosher salt
1/2 c. bbq sauce
1/2 c. good ranch dressing (I like Lighthouse brand-- the refrigerated kind in the produce section)

Cook raw tortillas in a dry frying pan. Remove and cool while preparing the chicken mixture.

In a large bowl, combine rice, beans, chicken, corn, tomato, onion, cilantro, and cheese. Fold in bbq sauce and mix until evenly distributed. Add more bbq sauce if needed. The mixture shouldn't be drenched, but should be fairly well-coated.

Butter one side of tortillas. Place about 1/3 c. of chicken mixture on half of the tortilla and fold over. Place on a baking sheet. Sprinkle tops of quesadillas with kosher salt. (If you're trying to keep the recipe healthier, you can spray the stuffed tortillas with olive oil cooking spray to get the same crispy exterior.)

Bake at 375 degrees for 10-14 minutes, or until light brown and slightly crispy. Meanwhile, in a small bowl, combine desired amount of ranch and bbq sauce for dipping.

Cut each quesadilla in half and serve with bbq ranch dipping sauce.

**Note: The chicken mixture can easily be assembled and stored a day in advance. We also cook the tortillas ahead of time and store them in a large ziplock, so the assembling only takes a few minutes. We always have leftovers of these, so I just assemble what my family will eat, and make fresh ones the following day.

5-Minute BBQ Sauce

2011-07-12T10:27:00.000-07:00

About a year ago, I set out on a mission to find the best BBQ sauce recipe. I tried probably 6 or 7 recipes and EVERY single batch ended up in the trash. They were either too tomato-y, too smokey, or WAY too complicated for a condiment. I hated all the chopping, boiling, simmering, and blending. THEN, I tried my friend Cindi's amazing BBQ sauce, and I knew I had to have her recipe. It's SO good and has the perfect balance of flavors. The best part is that it literally takes 5 minutes to whip up. You can bet that I ALWAYS have a jar of this stuff in my fridge. I can't bring myself to eat the store bought stuff now! It is pretty sweet (but let's be honest...That's probably why I like it so much...), so if you prefer a more savory sauce, feel free to decrease the brown sugar and/or the molasses. But I like it just the way it is!

5-Minute BBQ Sauce
-recipe from Cindi S.-

1 1/2 c. ketchup
1/2 c. molasses
3/4 c. brown sugar
4 tsp. liquid smoke
6 Tbs. white vinegar
1/2 tsp. onion powder
1 1/4 tsp. chili powder
1 tsp. dry mustard
1 tsp. garlic powder
1 Tbs. cornstarch
2 Tbs. water

In a saucepan, combine all ingredients except for cornstarch and water. Cook over medium heat until simmering. Combine water and cornstarch in a small bowl and whisk into pot. Heat just until thickened. Serve warm or cold.

Makes about 2 cups.

Chili-Rubbed Steak Tacos

2011-05-30T14:39:00.000-07:00

I love any recipe that involves the grill because it means my husband is in charge of the main course. This is a fabulous recipe for steak tacos FILLED with tons of flavor.

Chili-Rubbed Steak Tacos
-adapted from The Sisters Cafe-

2 cloves garlic, pressed
1 Tbs. kosher salt
2 Tbs. chili powder
2 Tbs. brown sugar
2 tsp. paprika
1 tsp. cumin
1 tsp. black pepper

2 lbs. flank steak
flour tortillas
Monterrey jack cheese
shredded romaine lettuce
diced avocado
cilantro
sour cream
lime wedges

Combine first 7 ingredients to create dry steak rub. Massage mixture onto meat and marinate in large ziplock bag for at least 30 minutes.

Grill steak over medium high heat for 3- 3 1/2 minutes on each side. Let rest for 5 minutes, then thinly slice against the grain on a diagonal.

Serve in warm tortillas with desired toppings.

Chicken Cordon Bleu with Creamy Parmesan Sauce

2011-05-30T14:26:00.000-07:00

When I was 4 or 5, my parents went on vacation to Hawaii. They had asked our young, newlywed family friends to take care of us while they were gone. One night, the wife told me that I could pick ANY dinner for her to make. I'm sure she thought I would say hot dogs or macaroni, but instead, I told her I wanted Chicken Cordon Bleu! I'm not even sure I knew what it was back then! Needless to say, she dutifully made it (I don't think I would have!) and it has been a favorite chicken dish of mine ever since. This is my favorite version because it doesn't involve any pounding and rolling of the chicken, and the sauce is to-die-for.

Chicken Cordon Bleu with Creamy Parmesan Sauce
-Alyssa Griffeth-

*Serves 4 to 6

Chicken:
25 Ritz crackers
4 slices hearty sandwich bread, white or wheat
6 tablespoons butter, melted
8 thin slices deli ham (about 8 ounces)
2 cups shredded swiss cheese
4 thick boneless, skinless chicken breasts (about 2 pounds total)
Salt and pepper
3 large eggs
2 tablespoons Dijon mustard
1 cup all-purpose flour

Creamy Parmesan Sauce:
2 Tbs. butter
1 garlic clove, pressed
1/2- 3/4 c. cream
1/2 Tbs. cornstarch
salt and pepper
1/4 c. fresh parmesan

Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Drizzle in the melted butter and pulse to incorporate together. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for 3 to 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a shallow dish. Leave the oven on.

Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too small, shingle two ham slices on top of each other to create a larger slice and roll the cheese up in that. Roll tightly and set aside. Pat the chicken dry with paper towels. Using a sharp paring knife, cut a deep pocket in the thickest part of the chicken breast, being careful not to cut through more than two sides. Stuff each pocket with 2 ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal. Season both sides of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, for at least 20 minutes.

In another shallow dish or pie plate, beat the eggs and mustard. Place the flour in a third shallow dish. Remove the chicken from the refrigerator. Working with one stuffed chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)

Transfer the chicken to a lightly greased rimmed baking sheet. Bake on the lowest rack of the oven until the bottom of the chicken is browned, about 10 minutes. Move the chicken to a middle rack in the oven, reduce the temperature to 400 (you don’t have to leave the chicken out of the oven while the temperature adjusts, just put it back in the oven and then reduce the temperature), and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25-30 minutes. Let the chicken rest for 5 minutes before serving.

To make the sauce, melt the butter in a small saucepan, then saute garlic for a minute. Meanwhile, whisk together cream and cornstarch and slowly pour into the butter until smooth and thick. Add the cheese, salt and pepper and stir until melted. Drizzle sauce over cooked chicken just before serving.

Classic Potato Casserole (aka Funeral Potatoes)

2011-05-30T13:56:00.000-07:00

This is just one of those classic side dishes that is a must-have for the archives!

Classic Potato Casserole
-Crystal M.-

1 (32 oz.) bag of frozen shredded hash browns
2 (10 oz.) cans of cream of chicken soup
2 c. sour cream
2 c. cheddar cheese, divided
1/2 c. + 2 Tbs. butter, melted
1/3 c. chopped green onions (or minced yellow onion)
2 c. crushed corn flakes (optional)

Preheat oven to 350 degrees.

Combine the soup, sour cream, 1 c. cheese, 1/2 c. butter, and onions. Mix into the frozen potatoes and spread into greased 9 x 13 inch pan.

Combine the crushed corn flakes and remaining melted butter and sprinkle on top of the potato mixture (if desired). Sprinkle remaining cheese on top and bake for 30 minutes.

Grape Salad

2011-05-30T13:41:00.000-07:00

Grape salad??? Sounds like a strange dish, but it's really good! So refreshing and perfect for a summer BBQ!

Grape Salad
-from Our Recipe Club-

2 lbs. green grapes
2 lbs. red grapes
8 oz. cream cheese, softened
8 oz. sour cream
1/2 cup sugar
1 tsp. vanilla
1/2 cup brown sugar
1 cup chopped pecans

Wash and dry grapes. Arrange in a bowl and stir until colors are evenly mixed.

In an other bowl, with an electric mixer, beat together cream cheese, sour cream, sugar & vanilla. Beat until smooth. Fold into grapes. Refrigerate overnight or until chilled.

In a small bowl, stir together brown sugar & pecans. Transfer grapes to a serving dish and sprinkle with sugar and nuts. Return to fridge until ready to serve. Serve chilled.

Double Chocolate Cupcakes

2011-05-30T13:32:00.000-07:00

I love a good, homemade cupcake. These are nice and moist with a fabulous chocolate whipped cream frosting. They taste especially wonderful when chilled.

Double Chocolate Cupcakes
-Mel's Kitchen Cafe-

Cupcakes:
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3 squares (3 ounces) semisweet chocolate
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 cup sour cream

Frosting:
2 cups heavy whipping cream
1/2 cup cocoa powder
1/2 cup granulated sugar
pinch of salt

Preheat the oven to 325 degrees. Line 18 muffin tin cups with foil liners.

In a small microwave-safe bowl, melt the chocolate on 50% power for 1-2 minutes. Stir and continue melting on 50% power for 30 second intervals until the chocolate is melted. Set aside.

Combine flour, baking soda and salt together and set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Blend in the vanilla. Add the eggs and beat until the batter is creamy. Blend in the chocolate. Add one-third of the sifted dry ingredients and mix just until combined. Add 1/2 of the sour cream and mix. Add another third of the dry ingredients and mix together. Add the other half of the sour cream and mix. Finally add the remaining dry ingredients and beat until well combined.

Fill each muffin cup about 1/2 full. Bake for 10-14 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The key to not drying out these cupcakes is to make sure and not overbake them! Remove the cupcakes to a wire rack and let cool completely.

To make the frosting, combine the cream, cocoa, sugar and salt in a medium saucepan. Gently heat and stir constantly until the sugar has dissolved and the cocoa has blended into the mixture. Remove from the heat and let cool to room temperature. Pour the mixture through a mesh strainer into a medium glass bowl and cover with plastic wrap. Put in the freezer or fridge until completely chilled.

With an electric mixer, whip the frosting until it is smooth and forms medium peaks and has a spreading consistency. It will be quite firm. Frost and garnish the cupcakes as desired. I use a large Wilton 1M tip to make the decorative swirly frosting. Garnish with sprinkles.

Bacon Ranch Stuffed Pizza Rolls

2011-05-30T13:19:00.000-07:00

These make a great kid food, but they're still perfect for adults too. They'd even make a good appetizer or lunch. They are always a hit with my family!

Bacon Ranch Stuffed Pizza Rolls
-Adapted from Our Best Bites-

1 can of refrigerated pizza dough (or homemade)
1 packet Hidden Valley Ranch Dressing mix
2 Tbs. grated Parmesan cheese
1 Tbs. melted butter
1 1/2 c. cheese, cubed (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled
1 c. shredded chicken
BBQ sauce or good quality ranch dressing (or a mixture of both!)

Combine 1 tsp. ranch dressing mix with 1 1/2 Tbs. parmesan cheese. Set aside. Preheat oven to heat specified on pizza dough package. Usually it’s 425 degrees.

Prepare 3 bowls: shredded chicken (tossed with a few tablespoons of ranch or BBQ sauce if desired), crumbled bacon, cubed cheese

Unroll pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12″ by 8″. Use a pizza cutter to cut it into 24 equal squares. Place cheese and desired toppings on each square.

When all dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.
Grab the four corners and then squeeze the seams shut. Then place them seam side down in a lightly sprayed mini muffin tin. Brush tops with melted butter and sprinkle with the parmesan-ranch mixture.

Place your rolls in the oven and bake for 7-9 minutes. Serve with a side of ranch dressing or BBQ sauce for dipping.

(NOTE: These make a great freezer meal. Freeze stuffed dough balls in muffin tins before baking, then remove and place in a ziplock bag. Baking time may take a few extra minutes.)

French Dip Sandwiches

2011-05-30T12:57:00.000-07:00

French dip sandwiches make such a great dinner because they hardly require any prep time but they taste like you've been slaving away in the kitchen all day! I've tried many different variations over the years, and this is my favorite. I love that it uses a simple crock pot roast, which makes it taste so much better than the deli meat version.

French Dip Sandwiches
-Alyssa Griffeth-

2-3 lb. roast
2 c. water
2 c. beef broth
1 pkg. dry onion soup mix

6-8 french bread rolls (or 1 large loaf of bakery French bread)
3-4 oz. cream cheese
provolone cheese slices

Place the roast in the crock pot and top with water, beef broth, and onion soup mix. Cook for 8-9 hours on low or 5-6 hours on high. Shred meat when tender.

When ready to serve, cut open bread and spread with a thin layer of cream cheese (on one side). Top with meat and one or two slices of cheese. Broil open faced in the oven for just a few minutes, until cheese melts.

Ladle juice from crock pot into small cups for dipping.

Baked Chicken Taquitos

2011-05-30T12:39:00.000-07:00

These are so good, and healthy too! I always try to have a bag of them in my freezer for last-minute dinners.

Baked Chicken Taquitos
-Our Best Bites-

Makes 12-16 taquitos

3 oz. cream cheese
1/4 c. green salsa
1Tbs. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 Tbs. chopped cilantro
2 Tbs. sliced green onions
2 c. shredded cooked chicken
1 c. grated pepperjack cheese
fajita sized flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve with guacamole and salsa.

(NOTE: These make a great freezer meal! Just follow the directions, but place the baking sheet in the freezer instead of the oven. Then, when the taquitos are hardened, place them in a ziplock bag. Cooking directions are still the same after they have been frozen.)

Roasted Asparagus

2011-05-30T12:30:00.000-07:00

I've always loved asparagus. This is my VERY favorite way to serve it. Once you try roasting it in the oven, you'll never go back to steaming it!

Roasted Asparagus
-Alyssa Griffeth-

1 bunch of fresh asparagus
2 Tbs. olive oil (or just a generous drizzle)
1-2 cloves of garlic (optional-- it's good with or without)
kosher salt
freshly ground pepper

Preheat oven to 425 degrees. Wash asparagus spears and trim off the woody bottom ends. I usually cut about 2 inches off.

Spread evenly over a rimmed baking sheet. Drizzle with oil and top with crushed garlic, salt and pepper. Toss with hands until all spears are well coated.

Place in oven for 8-15 minutes (depending on asparagus thickness). Remove when asparagus has turned a very bright shade of green and is fork tender. You'll want it to still have a bit of crunch and not be mushy. Serve immediately...It cools down fast!

Ding Dong Cupcakes

2011-05-30T12:20:00.000-07:00

These are FABULOUS. The filling is my favorite part...And I don't even like regular ding dongs!

Ding Dong Cupcakes
-from Our Best Bites-

Cupcakes :
1 c. Flour
1/4 c. unsweetened cocoa powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 c. granulated sugar
1/2 c. firmly packed brown sugar
4 Tbs. butter, room temperature
1 egg, room temperature
1 tsp. vanilla extract
1/2 c. luke warm water
1/4 c. buttermilk

Preheat oven to 350. Line a standard 12 cup muffin tin with FOIL liners.

In the bowl of an electric mixer, beat the sugar, brown sugar, and butter together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined.

Combine flour, cocoa powder, baking soda, and salt in another bowl. Add the flour mixture to the butter in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined. Scrape down the sides of the bowl as needed. Beat on medium high speed just until no traces of flour remain, about 30 seconds; do not over beat.

Divide the batter evenly among muffin cups- use a pam-sprayed cookie scoop for even filling. Bake until a toothpick inserted into the center comes out clean. Anywhere from 15-20 minutes- don’t over bake! Let the cupcakes cool in the pan on a wire rack for 5 minutes and then remove them and let them cool.

Prepare the filling and place in a pastry bag, or a ziplock bag with the tip cut off.

Vanilla Cream Filling:
3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it’s all I have and it’s actually fine)
1/2 C real butter
1/2 C sugar (that’s granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. You should end up with a nice, smooth mixture. It’s almost like pudding before it’s set. Put this mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. When it is chilled, you can move on to the following step.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don’t be scared. It’s going to look like a goopy mess and kind of lumpy and separated. Beat on med-high for 7-8 minutes until fluffy and light.

There are 2 ways to fill a cupcake. Use whichever method you prefer. Then top cupcakes with ganache.

Method 1: Take a pastry bag with a regular tip on it and place it directly in the center of the cupcake. Press out filling while slowly pulling the bag up and out.

Method 2: Take a sharp knife and remove the center of the cupcake in a cone shape. Place filling inside, cut the bottom of the “cone” off, and place the top part back on.

Chocolate Ganache :
3/4 c. Cream
2 Tbs. real butter, melted
8 oz. semi-sweet chocolate

Place chocolate in a bowl. Pour melted butter over it. Place cream in microwave-safe bowl and microwave for about 2 minutes- it needs to be at a simmer. Immediately pour over chocolate and cover with plastic wrap. Let sit for about 3 minutes and then stir until smooth. Let it cool until it’s a good spreading consistency and then spread on top of filled cupcakes.

Southern Sour Cream Peach Pie

2011-05-30T11:11:00.000-07:00

This is a fabulous take on peach pie! I still love my classic peach pie recipe, but this one is equally good. I like that it has a creamy filling, and the crumb topping makes it a perfect combination.

Southern Sour Cream Peach Pie
-Alyssa Griffeth-

Pie Filling:
3/4 c. sugar
2 Tbs. flour
1/4 tsp. salt
1 c. sour cream
1 egg, lightly beaten
1/2 tsp. vanilla
2 c. peeled and sliced peaches (I always use fresh, but I'm sure canned would work too)
1 unbaked pie crust (in a pinch, I usually just use the Pillsbury dough in the red box...I find it near the canned biscuits/crescents)

Butter Crumb Topping:
1/3 c. sugar
1/3 c. flour
1/4 c. butter, softened
1 tsp. cinnamon

Preheat oven to 400 degrees. Prepare pie shell and set aside.

Combine sugar, flour, and salt. Beat in sour cream, egg and vanilla. Fold in sliced peaches and pour mixture into pie shell. Bake for 12 minutes. Reduce heat to 350 degrees and bake for 30 more minutes. Remove pie from oven and increase temperature to 400 degrees once again.

Combine topping ingredients with a fork until crumbly and sprinkle over pie. Bake for 10 more minutes.

I prefer serving the pie at room temperature or chilled, with a dollop of fresh whipped cream.

Fresh Fruit Bruschetta with Orange-Honey Drizzle

2011-05-30T10:55:00.000-07:00

This is a perfect summer snack, appetizer, or dessert. It could even be served at a brunch. It's such a fun twist on typical bruschetta!

Fresh Fruit Bruschetta with Orange-Honey Drizzle
-adapted from Our Best Bites-

1 long, skinny baguette
4 Tbsp. butter
3 Tbs. cinnamon + sugar mixture

1 1/2 c. finely diced strawberries
1 c. finely diced mango
1 c. finely diced kiwi (about 4 kiwi)

1/2 c. vanilla yogurt
3 Tbs. honey
2 tsp. juice (from the orange)
1 tsp. orange zest

Slice bread into 1/2 inch slices. Melt butter in a large skillet and then toast baguette slices on both sides until very lightly crisp. Remove from skillet and generously sprinkle with cinnamon and sugar mixture. Set aside to cool.

Next combine yogurt, honey, juice, and zest. Stir to combine and place in the fridge.

Chop strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with yogurt sauce. If needed, thin sauce with additional orange juice. Garnish with mint leaves and serve immediately.

Buttermilk Caramel Sauce & Syrup

2011-05-30T09:56:00.000-07:00

This stuff is truly amazing. I love to use it in place of syrup, but I also love it drizzled on almost any dessert. It is like a decadent caramel sauce.

Buttermilk Caramel Suace & Syrup
-Our Best Bites-

3/4 c. buttermilk
1 1/2 c. sugar
1/2 c. butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot (to avoid having it boil over).

Bring ingredients to a boil and reduce heat to low (make sure it continues to bubble though). Cook, stirring very frequently, for 8-9 minutes. Don't let the bottom burn!

When it’s done, it will become golden-brown, like caramel. Remove from heat and add vanilla.

Serve over pancakes, waffles, french toast, brownies, ice cream sundays....You name it!

Blondies with Buttermilk Caramel Sauce

2011-05-30T09:45:00.000-07:00

Mmm...I love blondies! Especially topped with ice cream and caramel! Such a great dessert!

Blondies with Buttermilk Caramel Sauce
-adapted from The Sisters Cafe-

1 c. flour
½ tsp. baking powder
1/8 tsp. soda
1/8 tsp. salt
½ c. chopped walnuts
1/3 c. butter
1 c. packed brown sugar
1 egg, lightly beaten
1 T. vanilla extract
½ c. white chocolate chips

1 recipe- Buttermilk Caramel Sauce
Vanilla ice cream

Combine flour, baking powder, salt, and soda. Add walnuts and white chocolate chips; stir well. Melt butter and stir in brown sugar; cool slightly. Add egg and vanilla and blend well. Add flour mixture, a little at a time and mix well. Spread in a lightly greased 8×8 pan.

Bake at 350° for 20 minutes, or until toothpick inserted in the center comes out clean.

Serve warm blondies topped with vanilla ice cream and buttermilk caramel sauce.

Fabulous French Toast

2011-05-30T09:34:00.000-07:00

Fabulous French Toast
-adapted from Alton Brown-

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/2 tsp. cinnamon
1/4 teaspoon salt
5 slices of Texas toast, cut on the diagonal OR 8 (1 inch) slices of French bread
4 tablespoons butter

The night before (if possible):
Set bread uncovered on counter to dry. Then, whisk together half-and-half, eggs, honey, cinnamon, and salt. Place mixture in fridge.

When ready to cook:
Pour egg mixture into a shallow dish and set aside.

Preheat oven to 375 degrees. Working with 2 pieces at a time, dip bread into mixture, and allow it to soak for 30 seconds on each side. Then, remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on the same cooling rack. When all the slices are browned, place the entire rack in the oven for 5 minutes. Serve with syrup and powdered sugar.

Chocolate Peanut Butter Pie

2011-05-29T14:54:00.000-07:00

This is one of my all-time favorite desserts! I'm a sucker for anything with peanut butter and chocolate.

Chocolate Peanut Butter Pie
-Alyssa Griffeth-

1 ½ c. milk
2 eggs
1 c. powdered sugar
2 T. cornstarch
pinch of salt
4 oz. cream cheese, chopped
½ c. creamy peanut butter
1 tsp. vanilla
16 Reese’s Peanut Butter Cups (not minis!)
6 oz. + 2 oz. semi-sweet chocolate chips
¼ c. + 1 ¼ c. heavy cream
Chocolate graham cracker pie crust

In microwave, combine 6 oz. chocolate chips and 1/4 c. cream. Stir every 30 seconds until smooth. Spread over chocolate crust and freeze.

Filling:
Whisk milk, eggs, sugar, cornstarch, ans salt in saucepan. Stir constantly over medium heat. Strain. Return to pan and cook until boiling. Stir 2 more minutes until consistency of mayonnaise. Whisk in cream cheese, peanut butter, and vanilla. Fold in 8 cut up Reese’s. Spread over crust and freeze until cool.

Topping:
Melt 2 oz. semisweet chocolate chips in microwave. In separate bowl, beat 1 ¼ c. cream and ½ c. sugar until it holds slight peaks. Fold in melted and cooled chocolate. Spread over pie. Top with remaining cut up Reese’s. Refrigerate until chilled.

Bleu Bacon Chicken Quesadillas

2011-05-15T21:36:00.000-07:00

These are perfect for a quick lunch or dinner and a great way to add a little extra protein to regular quesadillas.

Bleu Bacon Chicken Quesadillas
-Alyssa Griffeth-

10 flour tortillas (we like the uncooked ones from Costco)
2 chicken breasts, cooked and shredded
1 pkg bacon, cooked and crumbled
2 c. shredded Monterey Jack cheese
1/2 c. blue cheese crumbles (or gorgonzola which is milder)
3 green onions, chopped
Blue Cheese Dressing or ranch dressing, for dipping

Butter one side of the tortillas. Layer half of the non buttered side with chicken, bacon, cheese, blue cheese crumbles and green onions. Fold in half and sprinkle tortillas with a little bit of salt. Place semi-circles on a cookie sheet and bake at 375 degrees for 10 minutes, or until cheese melts and tortillas are slightly crisp.

Cut into wedges and serve with blue cheese or ranch dressing.

Grilled Panini Sandwiches

2011-05-15T21:25:00.000-07:00

We are panini addicts! This is how we make a few of our favorites!

Grilled Panini Sandwiches

-Alyssa Griffeth-

**I've experimented with a lot of bread varieties, and I've found that sourdough works the best! It holds up well when stuffed with toppings and crisps up nicely when brushed with olive oil. I usually just grab a fresh, sliced loaf in the bakery.

Add desired toppings to bread, then top sandwhich with garlic salt and pepper. Drizzle/brush one side of bread with olive oil, flip over, and place on a hot panini grill. Add oil to the other side, close grill, and cook until smashed down and slightly golden.

Here are our favorite combos:

-chipolte mayo, jalapeno cream cheese, shaved deli turkey, pepperjack, grilled onions, avocado
-pesto mayo, shaved deli turkey, avocado, grilled onions, muenster cheese
-cream cheese, shaved deli turkey, raspberry jam, provolone, grilled onions, avocado slices

Topping Ideas:
- a variety of cream cheese spreads (Favorites: jalapeno, vegetable, and chive/onion)
- shaved deli turkey, ham, or roast beef
- A variety of unique cheeses (gouda, swiss, provolone, feta, muenster, pepperjack)
- grilled onions....Yum! (Cut an onion in half and then slice into super thin pieces. Grill in a frying pan with a little olive oil. Add oregano, pepper, and garlic salt and grill until very soft and somewhat charred.)
- avocado (I always use avocados on paninis...It makes them amazing!)
-Any sandwhich spreads: pesto mayo, chipolte mayo, spicy mustard, etc.
-Veggies: tomatoes, fresh spinach, red onion, etc. or even sliced granny smith apples

Poppy Seed Chicken

2011-05-15T20:14:00.000-07:00

This is a classic recipe that our family has been making for YEARS. I like to make it in 2 8x8 pans and stick the extra in the freezer for a quick meal.

Poppy Seed Chicken

-adapted from Cheryl O.-

6 chicken breasts, cooked and shredded
1 ½ c. light sour cream
1 can cream of chicken soup
2 tubes Ritz crackers, crushed finely
½ c. butter, melted
2 T. poppy seeds

Mix sour cream and soup together. Add chicken and stir until combined. Place in 9x13 pan.

In a separate bowl, combine crackers, melted butter, and poppy seeds. Sprinkle on top of chicken. Bake uncovered for 30 minutes at 350 degrees.

Serve over warm, buttered pasta.

Emily's Chocolate Chip Cookies

2011-05-15T10:04:00.000-07:00

These are my friend Emily's famous cookies! How could they not be amazing with that much butter in them?!?! According to Emily, the trick to making them perfect, is to use COLD butter, DARK brown sugar, and not overbeat the dough.

Emily's Chocolate Chip Cookies
-Emily W.-

1 lb. unsalted butter, very cold and cut into small pieces
2 ½ c. sugar
2 c. packed dark brown sugar
2 T. vanilla
3 eggs
6 c. flour
1 ½ tsp. salt
1 ½ T. baking soda
24 oz. semi-sweet chocolate chips

Preheat oven to 350 degrees.

Cream butter, sugars, vanilla and eggs. Add flour, salt and baking soda and mix until just combined. Stir in extra ingredients. Dough should be very firm and should easily fall away from the sides of the bowl. Pack dough tightly into an ice cream scooper and bake on ungreased sheets for 12 min. or until just golden brown.

Note: For a half batch use 2 eggs.

Yields: 6 dozen

Creamy Potato Soup

2011-05-13T21:36:00.000-07:00

This is such a great soup recipe. A classic in our home. My husband never lets me try other potato soup recipes because this version is his favorite.

Creamy Potato Soup

-adapted from Susie B.-

1 ½ c. chopped white onions
1 ½ c. chopped celery
3 c. diced potatoes

White sauce:
1 c. butter
1 c. flour
1 ½ quarts half and half (I've also used fat free half and half and it works well)
2 ½ tsp. kosher salt
freshly ground pepper

1Tbs. red wine vinegar (add at the end)

Toppings: bacon, chives, cheddar cheese (optional)

Place vegetables in large stockpot. Barely cover with water, and cook until tender.

Prepare white sauce in medium saucepan. Then, pour over vegetables and water when veggies are tender. Just Before serving, add vinegar if desired.

Serve the soup by itself or add toppings to dress it up.

Classic Buttercream Frosting

2011-05-13T10:18:00.000-07:00

Classic Buttercream Frosting

-Alyssa Griffeth-

1/3 c. butter
4 ½ c. powdered sugar
¼ c. milk
1 ½ tsp. vanilla
1 tsp. almond flavoring

Beat butter until fluffy. Gradually add sugar and liquids alternately. Add color if desired.

(NOTE: Whenever possible, I think the best food coloring option is to use either Americolor (my favorite or Wilton GEL food colorings. There are SO many color choices, and they cost just over a dollar each. You can find them at any craft store.)

Sour Cream Sugar Cookies

2011-05-12T10:16:00.000-07:00

Sour Cream Sugar Cookies
-Diana H.-

½ c. butter
2 c. sugar
2 eggs
1 tsp. vanilla
1 c. sour cream
4-5 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Beat butter and sugar for 3-5 minutes, or until very fluffy. Add eggs, vanilla, and sour cream. Add dry ingredients and mix until just combined. Chill dough for at least 1 hour.

(I like dividing the dough into 2 balls and flattening them each out between two sheets of wax paper. Then, place the two flattened disks in the fridge....or freezer....because I'm usually in a hurry...and wait until the dough is chilled. Then, just pop one disk on a floured surface for rolling out. It makes the process a million times easier!)

Roll the dough out (I prefer about 1/4-1/2 inch thick) and cut into shapes. Bake at 350 degrees for 6-8 minutes. Let cookies rest until firm enough to remove from baking sheets. Do not overbake.

Top with Buttercream Frosting.

(**NOTE: I think these cookies become even better the second day, as long as they are stored in an airtight container or bag!)

Dutch Babies / German Pancakes

2011-05-12T09:18:00.000-07:00

Dutch Babies / German Pancakes

-Alyssa Griffeth-

2 T. butter

4 eggs
2/3 c. milk
2/3 c. flour
¼ tsp. salt

Preheat oven to 450 degrees. Put butter in an 8x8 glass pan and place in oven until melted.

Meanwhile, mix together remaining ingredients. Pour into hot pan and bake for 16-18 minutes. Don’t open the oven early, as it will cause pancake to flatten! Serve with syrup or fresh lemon juice and top with powdered sugar.

Soft Snickerdoodles

2011-04-28T10:30:00.000-07:00

These are the best snickerdoodles!! They are SO soft and chewy, which I love! But the trick is to underbake them-- They will firm up when they cool. Don't mind the several-day-old cookie in my picture that was slightly overbaked. :) Do as I say, not as I do!

I generally HATE using shortening, but for some reason, in this recipe, using half shortening and half butter creates the perfect texture. They don't turn into flat pancakes (thanks to the shortening) but they still have great flavor (thanks to the butter). Absolute perfection!

Soft Snickerdoodles
-Alyssa Griffeth-

½ c. shortening
½ c. butter
1 ½ c. sugar
2 eggs

1 tsp. vanilla
2 ¾ c. flour
1 tsp. baking soda
½ tsp. salt
1/3 c. sugar + 1 1/2 tsp. cinnamon

Beat butter, shortening, and sugar for 5 minutes, or until fluffy and creamed. Add eggs and vanilla. Add dry ingredients and stir until just combined. Chill dough if desired. Form into 1 ½ inch balls and roll in cinnamon and sugar. (Note: dough balls can easily be frozen and baked later).

Bake cookies for 8-9 minutes at 350 degrees. You will know they are done when cookies spring back SLIGHTLY when touched, but they are still very soft in the middle. Let the cookies firm up on the baking sheet for 5 minutes before removing to a cooling rack.

Cream Cheese Gems

2011-04-28T10:03:00.000-07:00

When I was a little girl, my wonderful grandma always had some type of homemade treat for us when we visited. There was one time that I vividly remember her telling us how she had run out of eggs. But because she was so sweet, she cracked open her cookbooks in search of an egg-free cookie recipe. This was it!! I've adapted it a few times over the years, but they are truly one of my favorite cookies of all time. Tart and tiny, with a crunchy, sugary exterior. And the addition of cream cheese provides a really soft, smooth texture. YUM. I love the memories I have of my sweet Grandma whenever I make these!

Cream Cheese Gems
-Beverly Brisco-

1 c. butter, softened
8 oz. cream cheese, softened
2 c. sugar
1 tsp. vanilla bean paste (or extract)
2 tsp. grated lemon peel
juice of 1 lemon
2 c. flour
extra sugar for rolling

Beat butter and cream cheese until fluffy. Add sugar. Add vanilla, lemon zest, and juice. Gradually add flour.

Chill dough for 1-2 hours. Form into small balls (smaller than a regular cookie) and roll in sugar.

Bake at 350 degrees for 8-10 minutes or until edges are barely golden. Do not over bake! Remove from oven and let cool a few minutes before transferring to a cookie sheet.

Chicken Tortilla Soup

2011-03-20T21:22:00.000-07:00

We can't seem to get enough Mexican food lately! It's all I'm ever wanting to make these days. And I know that hot weather is fast approaching, but I couldn't wait until Fall to post this fabulous soup recipe! It's full of veggies and has tons of fresh flavor (thanks to the lime juice and cilantro), so my family will still be eating it all summer long. It's such a great soup and if you already have cooked chicken, it comes together in less than half an hour. My idea of a perfect meal!

Chicken Tortilla Soup

-adapted from The Sisters Cafe-

1Tbs. olive oil
1 large onion, chopped
1 4oz. can diced green chilis
1 lb. chicken, cooked and shredded
1/2 tsp. cayenne pepper (1/4 tsp. if you like things REALLY mild)
1 tsp. cumin
1 tsp. oregano
1 tsp. chili powder
1 tsp. garlic powder
1 16 oz. can petite diced tomatoes
1 can Great Northern beans
2 c. frozen white corn
4 c. chicken broth
1/2 c. chopped fresh cilantro
1 lime squeezed over soup
3/4 tsp. Kosher salt
1/4 tsp. ground pepper

Toppings: baked tortilla strips, diced avocado, and sour cream In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken and spices. Add tomatoes, beans, and corn. Add the broth. Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Stir in fresh cilantro. Ladle into bowls and garnish with toppings.

Baked Tortilla Strips:

10 white corn tortillas
Pam spray
kosher salt

Cut tortillas in half and then into very thin strips in the opposite direction. Place on a greased baking sheet and Spray generously with cooking oil ( like Pam). Sprinkle with kosher salt and bake in 350 oven until light brown and crisp (about 10 minutes?).

Mexican Lasagna

2011-03-20T20:55:00.000-07:00

This is another recent family favorite! Lately, whenever I can, I split our dinners into 2 pans and freeze half so I always have home cooked meals ready to go in my deep freezer for those super busy days. This is the perfect recipe for doing that! An 8x8 pan was the perfect size to feed my family dinner + lunch the following day (and this lasagna gets even better the second day!).

Mexican Lasagna
-adapted from melskitchencafe.com-

1 1/2 pounds lean ground beef
1 yellow onion, diced
3 garlic cloves, minced
1 (6 oz.) can tomato paste
1 Tbs. chili powder
2 tsp. ground cumin
1/2 tsp. cayenne pepper (this amount will make it mild-- add and extra 1/4 tsp. for a bit of kick)
1 tsp. dried oregano
2 tsp. Kosher salt (or 1 tsp. regular salt)
1/2 tsp. pepper
3 (8 oz.) cans tomato sauce
1 4 oz. can of green chiles
1 (14.5 oz.) can diced tomatoes, drained
1 (15 oz.) can black beans, rinsed and drained
1 ½ c. frozen WHITE corn kernels
1 (6 oz.) can whole olives, roughly chopped
9-12 no-boil lasagna noodles
2 c. shredded mozzarella cheese
2 c. shredded cheddar cheese
2 c. sour cream
8 oz. cream cheese

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan (or two 8x8 pans) and set aside.

In a very large skillet, brown the ground beef and onion. Drain the grease and add the minced garlic and tomato paste. Stir to combine and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes, green chiles, and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.

Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer in the following order:

1. Place three noodles over the sauce.
2. Spread 1/3 of the sauce over the noodles.
3. Spread 1/3 of the sour cream.
4. 1/3 of the cream cheese (just pinch off chunks and toss them on top).
5. Sprinkle with 1/3 of the cheeses.

**Repeat the layers two more times until all the ingredients are used**

Cover the lasagna with greased foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting and serving. Serve with sour cream and garnish with cilantro.

Smothered Chicken & Cilantro Burritos

2011-03-20T20:01:00.000-07:00

Sorry for the infinitely long hiatus! Life with two kids has been wild and crazy, and unfortunately blogging was put on the back burner for a while. I'm hoping to be back with lots of new recipes soon though! I literally have HUNDREDS that have been photographed and are all ready to go, but these days I hardly have time to shower, let alone blog. :) But for now, let me share one of our new favorite dinner recipes. Don't be alarmed by the long ingredient list! These burritos come together surprisingly fast and are well worth the trouble. My family could NOT get enough of these! The sauce you smother on them is truly divine. This dinner quickly moved to our "Top 10 Favorites" status and will be gracing our dinner table for years to come! AAAND....The very best part about this meal is that you can easily freeze half for another meal. Love that!

Smothered Chicken & Cilantro Burritos -Alyssa Griffeth-

Yields: 8 very large burritos 3 c. chicken, cooked and shredded 1 recipe- Santa Fe Lime Rice (see below)-- NOTE: there will be some extra that can easily be served as a side dish for a small number of people. 1 1/2 cans black beans (or 2 full cans if you love beans-- but I think 1 1/2 is perfect) 8 burrito-sized tortillas 4 c. shredded Mexican cheese (I prefer a mix of monteray jack and a Mexican blend), divided 1 recipe- Cilantro Buttermilk Sauce (see below) Toppings: sour cream and diced avocados Santa Fe Lime Rice 2 c. basmati or Jasmine rice 4 c. chicken broth 1 tsp. kosher salt 1/2 tsp. garlic powder 2 limes, juiced 4 Tbs. butter 1/2 tsp. cumin 2/3 c. cilantro, chopped Melt butter in a skillet if you plan to use a rice cooker (or a large pot if you prefer cooking the rice on the stove). Add rice and all seasonings and stir constantly over medium heat for 3 minutes, or until browned and fragrant. Pour into rice cooker and add chicken broth and lime juice. Cover and cook about 30 minutes, or until done. Stir in cilantro.

Cilantro Buttermilk Sauce 2 c. mild salsa verde (I buy this in small cans found near the green chiles) 2 pkg. Hidden Valley buttermilk ranch (dry) 1 c. cilantro 2/3 c. sour cream 2/3 c. mayo 2 tsp. minced garlic 1 tsp. kosher salt 2 limes, juiced 1/2 tsp. cumin 1/2 c. sugar Place all ingredients in blender and blend till smooth. To assemble the burritos: -grease 2 9x13 pans (I use one disposable so it can be easily frozen) -warm tortillas in the microwave to make them more pliable -spread tortillas out on a large surface -place a scoop of rice, chicken, beans, and cheese on each tortilla -top each with a spoonful of sauce -Fold end over and roll as tightly as possible -Place 4 in each pan, with the seam side down -Cover with remaining sauce -Top with remaining cheese -Cover with greased foil and bake at 350 degrees for 40 minutes. Remove foil and bake for an additional 10 minutes. -Serve with sour cream and diced avocado (a must!).

Creamy Lemon Chicken and Pasta

2010-10-09T15:06:00.000-07:00

This chicken dish is wonderful! I'm not usually a huge fan of lemon chicken, but it's so subtle and perfect here-- Especially combined with the creamy sauce.

This recipe is SO quick and easy (20 minutes total) but tastes like it came from an Italian restaurant. I made a low-fat version recently, and while it wasn't as decadent without the cream, it was still incredible.

Creamy Lemon Chicken and Pasta
Recipe from: The Cook Next Door

2 Tbs. olive oil
10 boneless, skinless chicken tenders
1 teaspoon Herbes de Provence (found in the spice isle)
1/2 teaspoon Cajun seasoning
few shakes of Lawry's seasoning salt
1 c. reduced-sodium chicken broth
1 3/4 c. cream or half & half (it was great with fat free 1/2 and 1/2)
zest of 1 lemon
2 teaspoons lemon juice

3/4 pounds pasta, cooked al dente according to package directions

Sprinkle chicken tenders with Herbes de Provence, Cajun seasoning, and seasoning salt. Heat oil in a skillet over medium-high heat and brown tenders on both sides. Add chicken broth and simmer just until chicken is cooked through, 3-4 minutes. Remove chicken from broth and set on plate. Cover tightly with foil to keep moist.

Allow broth to simmer and reduce down for a few more minutes, then add cream and lemon zest. Simmer for 10 to 12 minutes or until sauce has reduced to desired consistency. Stir in lemon juice and add chicken back to sauce. Serve over pasta.

Salted Caramel Cupcakes

2010-10-06T14:08:00.000-07:00

(Please excuse this photo....I accidentally added too much caramel to the frosting this particular time, so it was too liquidy to pipe on the cupcakes like I usually do. Piping it will make it look a million times prettier, but these still tasted delicious!)

Salted Caramel Cupcakes

Recipe adapted from: Our Best Bites

Yields 18 cupcakes.

Don’t be intimidated by this recipe! There are quite a few components, but none of the steps are difficult. Proceed in the following order:

FROSTING:

4 ½ Tbs. flour
¾ c. milk (the higher the fat content, the better)
¾ c. real butter (make sure it’s a good brand like Challenge—In this recipe, it actually makes a difference)
¾ c. granulated sugar
1 ½ tsp. vanilla extract

In a small saucepan over medium heat, whisk together the flour and the milk. Whisk continuously until it starts to thicken. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Be sure that there are no remaining lumps of flour. Let the mixture cool completely by chilling it in the fridge. (If you don't let it cool completely, it will melt the butter and you'll have runny frosting.)

In an electric stand mixer, beat the butter and the sugar for a minute or two until combined and fluffy. Be sure to use the whisk attachment on a stand mixer, not the flat paddle. While beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7-9 minutes. It will go from a goopy mess into something thick, velvety smooth, and perfectly fluffy. Store in fridge until ready.

CARAMEL SAUCE:

¾ c. buttermilk
1 ½ c. sugar
½ c. real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot.

Bring ingredients to a boil and reduce heat to low (making sure mixture is still bubbling). Cook, stirring very frequently, for 8-9 minutes. When it's done, the mixture will turn a golden-brown color. Remove from heat and add vanilla. Stir until bubbles are gone. Cool completely.

CUPCAKES:

1 ¼ c. all-purpose flour
¾ tsp. baking powder
¼ tsp. salt
1 c. firmly packed dark brown sugar (dark brown sugar is REALLY important!)
½ c. sugar
½ c. butter, softened
2 eggs
1 tsp. vanilla
½ c. milk

Preheat oven to 350 degrees. Using 16-18 cupcake liners, line muffin tins (paper liners work, but foil is better.)

In the bowl of an electric mixer, combine sugars and butter together on medium-high speed for 2-3 minutes. Add eggs and vanilla and beat until combined. Add flour, baking powder, and salt, alternating with the milk.

Divide the batter evenly among the prepared muffin cups, filling about 2/3 full (I like to use a PAM sprayed ice cream scoop for this). Bake 18-20 minutes or until a toothpick inserted into a cupcake comes out clean. Allow cupcakes to cool completely.

TOPPINGS:

16-18 Werther’s soft caramels (not what’s pictured, but they are best)
4 oz. semi-sweet chocolate chips
Kosher or sea salt

Melt chocolate chips in the microwave on 50% power stirring every 30 seconds. Dip the ugly/seam side of the caramel into the chocolate, about halfway down the side. Place chocolate-side-up on a plate and allow to harden in fridge.

Very gently mix ¾ c. to 1 c. of caramel sauce into the prepared frosting--you want to have visible swirls of caramel, so don’t overmix. Place frosting in a piping bag and swirl onto cupcakes (I prefer a large Wilton 1M tip).

Top each cupcake with a chocolate-dipped caramel and then sprinkle with a small pinch of Kosher or sea salt. Don’t be afraid of the salt! It really enhances the flavors of the cupcake!

The "PERFECT" Cheeseburgers

2010-07-07T20:31:00.000-07:00

Everyone has a specific way they prefer their hamburgers, right? Well, this is our all-time FAVORITE way to prepare them! They are absolutely amazing and so flavorful....Definitely not your average ketchup and mustard-type of condiments. I've tried complicating things by making homemade buns, adding lots of flavorful ingredients to the meat, and making bigger patties, but ultimately, we always come back to these.

The "PERFECT" Cheeseburgers
-Alyssa Griffeth-

Yields 6 Cheeseburgers

1 1/2 lbs. ground beef (with 10-15% fat content)
garlic salt, onion powder, pepper
BBQ sauce
6 slices cheddar cheese (no American cheese-- YUCK!)
6 sesame seed buns

2 onions, caramelized (add 2 Tbs. butter, 1 tsp. olive oil, 3-4 Tbs. sugar)
chipotle mayo
6 slices bacon, cooked (optional)

6 leaves romaine or red leaf lettuce (NOT iceburg)
1-2 lg. tomatoes, sliced
2 avocados, sliced

Prepare chipotle mayo, cook bacon. Cut onions in half and slice them into thin half circles. Caramelize them by placing into a saute pan with butter, oil, and sugar and cooking them over medium high heat until golden and translucent.

Meanwhile, divide ground beef into 6 quarter pound patties. Try to make them thin and slightly bigger than the size of the buns. They will shrink and plump up while cooking. Season both sides generously with garlic salt, onion powder, and freshly ground pepper. BBQ on grill over medium-high heat. Baste both sides with BBQ sauce at the very end, and top with slice of cheddar cheese. Let it begin to melt before removing from grill. Butter insides of buns and grill just until toasted.

Prepare vegetables and place on a platter for serving.

Arrange burgers by spreading chipotle mayo onto both sides of buns. Add cheeseburger patties and top with vegetables, bacon and onions. Serve immediately.

Chipotle Mayonnaise

2010-07-07T20:01:00.000-07:00

One of our favorite San Antonio restaurants (Order Up) serves chipotle mayo with everything, and we quickly became addicted. It is SO SO amazing! I tried to find a good copycat recipe for months, but nothing even came close to comparing. Finally, I decided to experiment with my own recipes. I never could get it exactly like the mayo at Order Up, but this pretty darn close, and we still think it's really delicious! Personally, I love to serve it on paninis, hamburgers, and as a dip for quesadillas, but feel free to get creative and use it for other things too.

Chipotle Mayonnaise
-Alyssa Griffeth-

1/2 c. good quality mayonnaise (for some reason, it's SO much better without light mayo)
1 chipotle chili in adobo sauce (NOT one can, just one of the chilies from the can-- You can find them near the green chilies in the Mexican isle)
1/4 tsp. garlic salt
1 tsp. fresh lime juice
1 tsp. ketchup
1/2 tsp. sugar

In a small food processor or blender, pulse all ingredients until they reach a smooth consistency and chili is completely chopped. Serve on sandwiches or burgers.

Lemon Ice Punch

2010-07-07T19:46:00.000-07:00

I've made this simple lemon drink a few times now, and I always love how refreshing it is. It's more like a sweet, lemon water than lemonade, but not quite as sweet as a party punch. Perfect for summer bbq's if you ask me! The only ingredient that is a little hard to find is Citric Acid. I was told that most pharmacy's carry it (I'm guessing in the vitamin isle?), but I just ordered mine on Amazon so I didn't have to hunt for it in the stores.

Lemon Ice Punch

2 Tbs. pure lemon extract
2 Tbs. citric acid
3 c. sugar
1 gallon cold water
lots of crushed ice
sliced citrus (I like using limes, lemons, and oranges)

In a large pitcher or punch bowl, combine first four ingredients. Add ice just before serving. Use sliced citrus to garnish individual glasses, or for a beautiful presentation, add them directly to the punch bowl and stir.

Mongolian Beef

2010-07-07T15:15:00.000-07:00

Whenever I get a mid-week craving for P.F. Changs, I make this dish. It's so easy and so good!! There are several different ways you can prepare it, so I like the flexibility it offers. I don't prefer one method over another. It really just depends on how much time I have to cook dinner that day.

Mongolian Beef
-Alyssa Griffeth-

2 lbs. steak (I prefer tri-tip, but you can also use flank steak or any other good cut of beef)
1/4 c. cornstarch (only for stir-fry method)

Marinade:

1 c. soy sauce
1 ¼ c. sugar
1 tsp. pepper
2 T. toasted sesame oil
4-6 green onions, sliced from bottom to top
2 T. sesame seeds

Broiling Method:

Combine marinade in ziplock bag. Cut steak into 1/4 inch thick slices against the grain. (*Note: It's easier to do this with a sharp knife when the meat is slightly frozen-- But not necessary.) Place meat in marinade for 24-48 hours, if possible. Once marinating is complete, pour entire contents of bag into a foil covered 9x13 pan. Broil, turning at least once, until meat is cooked to desired doneness. (Watch it carefully! It cooks quickly!) Serve over rice, with extra sauce.

Grilled Kabobs:

Cut steak into 2 inch cubes. Combine marinade in ziplock bag and marinate meat for 24-48 hours.

When ready to grill, soak bamboo skewers in water for at least 20 minutes to avoid burning. Then spear steak cubes onto skewers. Grill on both sides until cooked to desired doneness. If desired, boil marinade and serve on the side. Serve with rice.

Stir-Fry Version:

Whisk marinade ingredients in a bowl, leaving out the green onions. Slice onions into 1-2 inch sections and set aside. Cut steak into 1/4 inch thick slices against the grain. (*Note: It's easier to do this with a sharp knife when the meat is slightly frozen-- But not necessary.)

Pat sliced meat dry with a paper towel and place in a bowl or ziplock bag with 1/4 c. cornstarch. Shake or stir to coat all sides of meat.

In a large pan or wok, heat 2 Tbs. vegetable oil over high heat. Add the meat and cook until brown on all sides and slightly crispy. Pour sauce over meat and add green onions. Heat through and serve immediately over rice.

WW Points: 6 points for 1/6th of recipe (+ 1 c. rice= 4 pts.)

Easy Tri Tip Roast and Gravy

2010-07-07T13:41:00.000-07:00

I realize that almost everyone has their favorite roast recipe. This just happens to be ours. It literally takes 2 minutes to prepare, and you don't even have to worry about thickening the gravy at the end. There's nothing better than coming home from church and having the main course of Sunday dinner ready to go!

Easy Tri-Tip Roast and Gravy
-Linda S.-

1 Tri-Tip roast, any size
2 cans cream of mushroom soup
1 pkg. Lipton onion soup mix
1 Tbs. Worcestershire sauce

In the crockpot, mix soups and sauce. Add roast and cook on low 6-8 hours, or until meat is tender.

Remove roast from crockpot and slice. Serve with the remaining gravy...It will be perfect already-- No need to add water and cornstarch!

Sugared Zucchini with Carrots

2010-07-07T13:40:00.000-07:00

This is one of my favorite ways to serve zucchini. The sugar makes it taste SO great, and it makes a beautiful presentation. You can easily serve a platter of beef or chicken with this garnishing the sides of the plate. We LOVE it served alongside THIS coconut cranberry chicken recipe.

Glazed Zucchini and Carrots

**Measurements are approximate, so you can adjust the amounts depending on your taste preference and how many guests you are serving (ie. I prefer it on the sweet, buttery side, but you can easily tone this down).

1/2-1 small bag of julienned carrots
2-4 zucchini, julienned
2-4 T. butter
2-4 T. sugar

Cut zucchini into VERY thin, short strips. Place carrots in a shallow pan and saute with butter for just a few minutes, until slightly tender. Add zucchini and sugar and continue to saute until zucchini is slightly opaque, but NOT mushy. (REMEMBER: veggies will continue to cook when you take them off of the heat, so you really want to make sure that they remain slightly al dente.) Taste, and add more butter and/or sugar if necessary to make a nice glaze.

"Elote" Mexican Corn on the Cob

2010-07-06T14:20:00.000-07:00

I always feel guilty taking a healthy vegetable and making it fattening, but this side dish is WAY too good to pass up. My husband asks for this corn all year round, and just named it one of his top 3 favorite foods of ALL TIME.

The recipe calls for Cojita cheese, which can be found at almost any grocery store right in the regular cheese isle. Since I don't cook with a whole lot of Cojita, I like to buy a block, grate the whole thing, then divide it into 3 baggies and freeze the extras for a later use.

"Elote" Mexican Corn on the Cob
-Recipe from Our Best Bites-

4 ears corn on the cob
3 Tbs. mayo
2 Tbs. sour cream
1/4-1/2 tsp. lime zest
juice from 1/2 a lime
1/4 tsp. cayenne pepper
1/4 tsp. chili powder
pinch kosher salt
1 c. crumbled Cotija Cheese (or queso fresco)

Grate Cotija cheese with a fine-hole cheese grater and place on a plate.

Cook corn by method of choice (I either grill it or boil it with a few tablespoons of sugar in the water).

While it's cooking, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt.

When corn is finished cooking, immediately spread spread all over it and then roll corn cob in grated cheese. Serve with lime wedges for squeezing and extra chili powder or cayenne sprinkled on top if desired.

Veggie Bagel Sandwiches

2010-07-06T14:18:00.000-07:00

For the last couple of months, I've been trying to prepare a vegetarian dinner at least once a week. I have NO plans of becoming a vegetarian or anything, but I think it's kind of nice to cut meat out of our diets every once in a while. It makes me feel a little healthier, and summer is the PERFECT time to cook with lots of great produce. This meal has become one of our staples...

I honestly think I have a sandwich fetish. But I only like the really good ones with all the yummy stuff. I got the original recipe from the Pioneer Woman two summers ago, and we've been in love with them ever since. At first, when I told my husband I was making him veggie sandwiches, he scoffed. But he quickly ate his words, and asks me to make these all the time now! They are absolutely MASSIVE (and SO messy to eat), but 100% worth it. Trust me....Even a manly-man won't be hungry after eating one of these babies! And the best part about this meal is all of the raw vegetables-- So, so healthy (aside from all the cheese and bread....Ha!).

Veggie Bagel Sandwiches
-adapted from The Pioneer Woman-

6 Asiago cheese bagels (I get mine from Costco)
"Chive and Onion" cream cheese
2 avocados
alfalfa sprouts
12 slices Muenster cheese
1 cucumber, peeled and thinly sliced
red onion, thinly sliced
2 tomatoes
Lettuce

Wash and slice all vegetables. Toast bagels and spread both sides with cream cheese.

Top LEFT side with: sliced avocado (mashed down with a fork), kosher salt, then sprouts, then 1 slice of Muenster cheese.

Top RIGHT side with thinly sliced cucumber and red onion. Add tomato slices, 1 more piece of Muenster, and a piece of lettuce.

Place halves together and slice in half.

CPK's Southwestern Avocado Salsa

2010-07-06T13:38:00.000-07:00

A few weeks ago, we ate dinner at one of my favorite restaurants of all time....California Pizza Kitchen. I love all the fresh ingredients they use and the California flair that they put on everything.

We decided to try one of their new "mini-appetizers" this time and it was SO good. I couldn't stop craving it all week, so finally, I decided to re-create it at home. My husband and I couldn't tell a single difference, so I'd say it was a success! The idea is very similar to THIS dip, but the flavors are surprisingly different. I LOVE that this one is slightly sweet from the roasted red peppers, white corn, and the sugar. And we copied CPK's serving technique by molding it into tiny ramekins and giving everyone their own little portion. It's not necessary at all, but it makes a fun presentation!

CPK's Southwestern Avocado Salsa
-Alyssa Griffeth-

2 1/2 c. frozen white corn, thawed
1 can black beans
6 green onions, sliced
1/4 c.- 1/2 c. roasted red peppers (from the jar), finely diced
2 Tbs. sugar
1/2 tsp. kosher salt
1/4 c. cilantro, chopped
1 lime, juiced (about 2 tsp.)
4 avocados, diced

Combine all ingredients in a large bowl and fold gently to combine without mashing the avocado. Serve immediately with tortilla chips.

If desired, spray a small bowl or ramekin with non-stick spray and spoon in dip. Press gently with the back of a spoon to compact, then invert onto individual serving plates.

Limeade Grenadine Punch

2010-06-18T15:22:00.000-07:00

This punch is so refreshing and easy! All of the ingredient amounts can be easily adjusted according to your liking and how many guests you're serving. (For example, this particular batch of punch was made with 2 cans of limeade and 3 bottles of Sprite.)

Limeade Grenadine Punch
-Kendee R.-

1/2- 3/4 can frozen limeade concentrate
2 liter bottle of Sprite, chilled
1/4 c. grenadine
lots of ice

Combine first 3 ingredients in a large drink dispenser or punch bowl. Mix well. Add ice and serve cold.

Creamy Pesto Pasta

2010-06-18T14:44:00.000-07:00

Since I have a bunch of homemade pesto on hand, I decided to whip up some QUICK and easy pesto pasta for dinner the other night. I think it literally took 14 minutes from the time I started cooking until the time we were sitting at the table!

We made a vegetarian version of it (using red bell peppers from our garden!), but you could easily add sliced grilled chicken. The options for this meal are endless!!

Creamy Pesto Pasta
-Alyssa Griffeth-

1/2 c. Prepared pesto
~1 c. heavy cream
1 lb. penne pasta
1/4 c. pinenuts, toasted
grilled chicken (optional)
vegetables of choice (sundried tomatoes, halved grape tomatoes, steamed asparagus, julienned red peppers, artichoke hearts, etc.)
Fresh parmesan cheese, shredded
Kosher salt

Boil salted water and cook pasta until al dente.

Meanwhile, in a small saucepan, combine pesto and cream (adding more or less cream, depending on how you prefer your sauce). Bring to a simmer. Add any vegetables that need to be heated through and softened (peppers, artichokes, etc.) However, if you are adding asparagus, be sure to steam it first.

Toast pine nuts in a small frying pan until fragrant and lightly browned.

Drain pasta and add sauce, chicken, vegetables, pine nuts, shredded parmesan, and a generous sprinkling of kosher salt (this is an ABSOLUTE MUST (especially if you're using homemade pesto)-- It will dramatically enhance the flavors of your sauce). Gently stir until combined and serve with additional parmesan.

Amazing Homemade Pesto

2010-06-18T14:21:00.000-07:00

I recently made a big batch of pesto using all of the basil from our garden. It turned out wonderfully, and now I'm wanting to put pesto on every single thing we eat! The "secret ingredient" in this recipe is BUTTER....It makes the pesto nice and creamy!

**Note: This recipe can easily be cut in half for smaller portions, but it freezes beautifully, so make some extra and pull it out of your freezer next month for a quick and easy dinner.

Amazing Homemade Pesto
Adapted from: Giver’s Log

4 c. packed basil leaves
5-6 cloves garlic
½ c. butter, sliced
2 c. parmesan cheese, grated (NOT shredded)
1 tsp. Kosher salt
freshly ground pepper
½ c. + olive oil
1/3 c. pine nuts
1/3 c. walnuts

Place basil, garlic, butter, parmesan, salt, and pepper into bowl of food processor. Pulse and gradually add olive oil until mixture is the consistency of thick paste. Taste and add more seasonings, as desired. Add more olive oil (if desired), and pulse until it reaches a smooth consistency. Add nuts and continue to blend. Once done, spoon into jars and keep in fridge or freezer until ready to enjoy. Yields about two cups.

Mix with cream and serve on this pesto pizza or this pasta dish.

Italian Meatball Subs

2010-06-17T16:05:00.000-07:00

In case you haven't noticed, I've been ALL about the easy recipes lately. I'm having a baby in just a few weeks, so standing in a hot kitchen all summer long just isn't something I want to do! I recently put meatball subs on the menu and had planned on making homemade French rolls and homemade meatballs...But as dinnertime was quickly approaching, I decided to simplify, so I pulled out some frozen meatballs and sent my husband to the store to buy some deli rolls. I have to say, the end result was DELICIOUS! My husband deemed it a keeper and I loved that I spent a total of 15 minutes in the kitchen. Pair it with a Caesar salad and you'll have a perfect meal. This is so easy, it hardly fits in the category of a "recipe."

Italian Meatball Subs
-Alyssa Griffeth-

Frozen Italian meatballs (I buy the bag from Costco)
Soft French rolls
Favorite marinara sauce (we love Giada's tomato basil sauce)
Provolone cheese, sliced
Butter, optional

Place meatballs in an 8x8" pan and cook on 375 degrees for 15-20 minutes (or until hot in the middle).

Slice rolls in half and butter bottom half. Add sliced cheese to upper half and place rolls on cookie sheet. Toast in oven until cheese is melted and bread is slightly crisp (about 5 minutes).

Add desired amount of warmed marinara sauce to bottom of subs and top with meatballs. Serve immediately.

Strawberry Salad

2010-06-14T16:00:00.000-07:00

This is SUCH an amazing salad. I cannot get enough of it! It's certainly not the healthiest of salads, but it's a perfect treat for any party or shower. And it makes a GORGEOUS presentation, which is always a plus!

(*Note: I've made the dressing with storebought jam and it wasn't nearly as good! It's still a decent substitute, but use homemade if you can get your hands on some....Or just come over to my house....I have a freezer full of jam!)

Strawberry Salad
-Alyssa Griffeth-

**All amounts are approximate. It's easy to make a bigger or smaller salad as needed (or add more/less of what you like/don't like).

Mixed Greens or Romaine lettuce, chopped
1/2 red onion, sliced paper-thin
1 lb. strawberries, sliced
1/2 lb. bacon, cooked and crumbled
1/4 pkg. wonton wrappers, cut into strips and fried until crispy
1 c. candied cashews

Cashews: In a saucepan, combine cashews and white sugar. Cook until sugar is melted, stiring constantly. Transfer to wax paper and break apart when cooled.

Strawberry Dressing:

1/4 c. red wine vinegar
1/2 c. vegetable oil
1/4 c. sugar
2 Tbs. Dijon mustard
1/2 tsp. kosher salt
1/2 c. HOMEMADE strawberry jam

Combine all ingredients in blender and blend until smooth and thick.

Place lettuce in a large bowl and add toppings in rows. Serve dressing in a bowl or small pitcher, or toss together right before serving.

Sweet and Spicy Crockpot Chicken (for tacos, etc.)

2010-06-14T15:25:00.000-07:00

This is another one of my favorite go-to weeknight meals lately. I used to make a similar version of this chicken when I first got married (using salsa instead of diced tomatoes), but kind of forgot about it until another friend made it for me recently. I had forgotten how much I LOVED the flavor and versatility of it. Plus, I never seem to have enough crockpot recipes, which makes me love it even more! It makes the yummiest chicken tacos (which is what I primarily use it for) but the mixture is also wonderful on on taco salads, in baked taquitos, or on nachos.

Sweet and Spicy Crockpot Chicken
-Adapted from: Prudence Pennywise-

3 chicken breasts (if frozen, I like to partially thaw and drain some of the liquid)
1- 14oz. can petite diced tomatoes, undrained
2/3 c. brown sugar
1/2 tsp. crushed red pepper flakes (use 1/4 tsp. if you want it REALLY mild)

Place all ingredients inside of crockpot. Cook on high for 4-5 hours or on low for 7-8 hours, or until tender. Shred chicken with two forks and season with salt and pepper as needed. Serve as desired.

For tacos, we like to place chicken on flour tortillas and top with sour cream, cheddar cheese, shredded romaine lettuce, and diced avocado.)

(Note: You can easily cook chicken as directed, then freeze in a ziplock bag when cooled. To serve, thaw and reheat in a small saucepan.)

Barbecue Baked Beans

2010-06-14T14:56:00.000-07:00

These are Grant's grandma's beans....I never got to meet her, but I sure love some of her recipes!!! These are truly the best baked beans....They are sweeter than a lot of other recipes I've tried, which makes them extra delicious, and a perfect side dish for all of those summer BBQ's!

When I make these for just our family, we obviously can't eat the whole thing, so I either cut the recipe in half, or freeze half before baking it in the oven.

Barbecue Baked Beans

-Ruth Griffeth-

2 large cans Pork and Beans
½ lb. diced bacon
½ diced green pepper
1 lg. onion, diced
2 tsp. Worcestershire sauce
1 tsp. dry mustard
¾ c. brown sugar
1 c. ketchup
½ c. molasses
5 shakes garlic salt
¼ tsp. salt

In a large pot, saute bacon. When almost cooked, add green pepper, and onion. Add remaining ingredients. Stir well and heat through. Transfer to a baking dish and bake at 350 degrees for 30 minutes.

Italian Grilled Chicken with Creamy Red Sauce

2010-06-14T14:49:00.000-07:00

This is one of my new, favorite, EASY weeknight meals. Last month when we were on vacation, our friends made this for dinner one night and I've been craving it weekly since then!

Italian Grilled Chicken with Creamy Red Sauce
-Brent and Bethany G.-

16 oz. pasta noodles
1/2 bottle of Italian salad dressing
2-3 chicken breasts, thawed
1 recipe of Favorite Alfredo Sauce
8 oz. marinara sauce (we use Giada de Laurentiis' tomato basil sauce)
Parmesan cheese, grated

Alfredo Sauce:

1 8oz. block cream cheese (I use reduced fat)
1/2 c. butter
1/4 c. + milk
1/2 c. + fresh Parmesan cheese
salt
pepper
garlic salt

1. Pound thawed chicken until 1/2 inch- 3/4 inch thick (if desired). Marinate in a ziplock bag with bottled Italian dressing for 2-6 hours. (I usually use about 1/2 a bottle of dressing, but you can use however much you need to cover the chicken).

2. Preheat grill, boil salted water for pasta, and begin making alfredo sauce.

3. Alfredo: In a small saucepan, combine cream cheese and butter until melted. Don't be alarmed if the fat separates and makes the mixture look like curdled milk! Add milk and stir until mixture becomes smooth. Add Parmesan and seasonings and whisk until cheese melts and becomes combined. Add more milk and/or Parmesan until sauce reaches desired flavor and consistency (ie. thicker, thinner, more cheesy, etc.) You really can't go wrong! Season again, as needed.

4. Meanwhile, remove chicken from marinade and grill until no longer pink. Boil pasta and cook until al dente.

5. Heat marinara until warm and combine alfredo with as much marinara as desired. We typically like ours on the lighter side, so I do about 3 parts alfredo to 1 part marinara.

6. Slice chicken into thin strips and serve over pasta and sauce. Top with fresh Parmesan.

Favorite Alfredo Sauce

2010-06-14T13:03:00.000-07:00

I have tried quite a number of Alfredo Sauce recipes over the years, and they were either too cream cheesy or too much work for an end result that wasn't very good. This is a QUICK and easy recipe that is versatile (think: alfredo chicken pizza, a sauce for pasta, a dip for breadsticks, etc.) and always hits the spot!

Favorite Alfredo Sauce
-Brent G.-

1 8oz. block cream cheese (I use reduced fat)
1/2 c. butter
1/4 c. + milk
1/2 c. + fresh Parmesan cheese
salt
pepper
garlic salt

In a small saucepan, combine cream cheese and butter until melted. Don't be alarmed if the fat separates and makes the mixture look like curdled milk! Add milk and stir until mixture becomes smooth.

Add Parmesan and seasonings and whisk until cheese melts and becomes combined. Add more milk and/or Parmesan until sauce reaches desired flavor and consistency (ie. thicker, thinner, more cheesy, etc.) You really can't go wrong! Season again, as needed. Serve warm over pasta, or as a delicious dip for these breadsticks!

Belgian Waffles

2010-05-24T14:52:00.000-07:00

I've been on a LONG quest to find the PERFECT homemade waffles, and I have FINALLY found them! For a long time, it seemed that every recipe I tried was somewhat complicated (considering that they were just waffles), made a huge disaster in my kitchen, and didn't taste any better than the Krusteaz mix I always have on hand from Costco.

But now that I've found these, I really don't think I'll ever make another waffle recipe again (let alone buy the boxed waffle mix at the store- Blah!). These are EASY to make, super flavorful...thanks to the butter....And not too crispy, but not too soggy either. I love serving them with our favorite homemade syrup, but this last weekend, I smothered them with homemade peach jam and they were even more amazing!

Belgian Waffles
-Recipe from Just Cook Already-

1 3/4 c. flour
2 Tbs. sugar
1 Tbs. baking powder
1/4 tsp. salt
2 eggs
1 3/4 c. milk
1/2 c. butter, melted and cooled
1 tsp. vanilla

Melt butter and set aside to cool. In a medium bowl, stir together flour, sugar, baking powder, and 1/4 teaspoon salt. Make a well in center of flour mixture and set aside.

In another medium bowl, beat eggs and stir in milk, melted butter, and vanilla. Add egg mixture to the flour mixture and stir until moistened.

Pour batter onto a preheated, greased waffle maker and cook until light brown and slightly crisp.

Perfect Whipped Cream

2010-05-15T10:13:00.000-07:00

It may seem silly to post a recipe for whipped cream. Just whip a little cream with a little sugar, right?!? Well this is way better than that!

The only difficult thing I've found over the years is that you can't make whipped cream too far in advance because it will start to separate and go flat. So I decided to try and find the PERFECT whipped cream that solved all of those problems!! I've experimented making it several days in advance, and it always impresses me-- It does start to separate a teeny bit after about 48 hours, but not enough to make it a problem. The secret?? Add a tiny bit of cream cheese to help it hold it's shape. I can't ever taste it, but it creates the perfect, fluffy cream every time.

The other secret I've recently discovered is vanilla bean paste. It's a tad bit pricey, but since I only use it in a few select desserts (like Crème brûlée, fresh whipped cream, and vanilla bean ice cream), it's worth every penny. And the plus side is that I don't ever have to waste time scraping the seeds out of real vanilla beans (this is way cheaper than that too)! **Note: If you do use it, I highly recommend spraying your measuring spoon with non-stick spray before scooping out the paste, since it is quite sticky.

Perfect Whipped Cream
-Alyssa Griffeth-

(Note: this recipe can easily be multiplied by any number to create a much larger batch-- I usually at least double it)

1 c. (very cold) heavy whipping cream
1/3 c. white sugar (or less, depending on desired sweetness)
2 oz. cream cheese, softened
1 tsp. vanilla bean paste (optional- But do not substitute with vanilla extract)

With an electric mixer or Kitchen Aid (preferably), beat cream until it barely begins to stiffen. Add cream cheese, sugar, and vanilla bean paste and continue beating until soft peaks form and cream reaches the desired consistency.

Store in an air-tight container in fridge until ready to serve.

Seredipity's Frozen Hot Chocolate

2010-05-15T08:33:00.000-07:00

I think this might be one of my favorite treats of all time!!

I used to have a different recipe on my blog for Serendipity's frozen hot chocolate. We really liked it, but it always bugged me that I was stuck with a bunch of iciness at the end of each glass.

That all changed when I found a new recipe on another cooking blog....The author tried duplicating the recipe just DAYS after having the real thing at Serendipity in New York. These are SOOO super chocolaty, and are PERFECT served with fresh whipped cream and chocolate shavings. I think we've had them at least 10 times in the past 2 months alone!!

(Note: Whenever I make a batch of the "starter syrup" I double it and keep half in the fridge so we can have some later that week without having to dirty a bunch of dishes.)

Serendipity’s Frozen Hot Chocolate
-from Prudence Pennywise-

1 c. semisweet chocolate chips
1/4 c. cream
1 pkg. instant hot chocolate mix (or 2 tbsps. loose mix)
2 Tbs. sugar
1 1/3 c. milk
3-4 c. ice cubes (not crushed)
Fresh whipped cream
Chocolate shavings (or chopped chocolate chips)

In a small saucepan, melt chocolate and cream over low heat. Whisk in hot chocolate mix and sugar, and stir until smooth. Whisk in milk and transfer mixture to blender (or store in fridge for later use). Add ice and blend on high speed until smooth and the consistency of a frozen daiquiri.

Serve immediately with whipped cream, chocolate shavings, and a straw!

Avocado Egg Rolls w/ Sweet Cilantro Dipping Sauce

2010-04-28T13:51:00.000-07:00

Whenever I go to The Cheesecake Factory, I ALWAYS order the avocado egg rolls. I've tried them at other restaurants, but nothing seems to compare. Finally, I decided to try making my own at home and they were AMAZING! By far, the most realistic copycat recipe I've ever tried...And the sauce might just be the best part. I can't wait to take them to a party as an appetizer!

Avocado Egg Rolls
Recipe adapted from: thegourmetgals.blogspot.com

(Yields 6 large rolls)

2 large avocados, peeled and diced
3 Tbs. sun-dried tomatoes (packed in oil)
2 Tbs. minced red onion
1 tsp. fresh cilantro
1/4 tsp. salt
6 egg roll wrappers

In food processor, or by hand, finely dice tomatoes, onion, and cilantro.

Gently stir together avocado, salt, and tomato mixture. Distribute filling evenly in a line on bottom third of each egg roll wrapper.

Position a wrapper so a corner is pointing toward you; fold the bottom corner up over the filling. Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wraps.

Heat 2-3 inches of oil to 350 degrees (I use a candy thermometer to maintain a consistent temperature, since its constantly changing). Cook egg rolls for 3-4 minutes, or until golden brown. Drain on paper towels. Slice rolls on the diagonal and serve hot with cilantro sauce.

Sweet Cilantro Dipping Sauce

1/4 c. white vinegar
1/2 tsp. Worcestershire sauce
1 tsp. Balsamic Vinegar
1/2 c. Honey
1/2 c. chopped cashews
2/3 c. fresh cilantro
2 garlic cloves
2 green onions
1 Tbs. granulated sugar
1 tsp. ground black pepper
3/4 tsp. ground cumin
1/4 C. Olive Oil

Put all ingredients except olive oil into a blender or food processor. Blend until well pureed. Stream in olive oil. Refrigerate until ready to use.

Falafels

2010-04-28T07:02:00.000-07:00

Don't scoff just yet-- I honestly think this might be on my TOP TEN list of favorite dinners of all time...

When I graduated from high school, my sister and I spent the summer backpacking through Europe. She kept telling me that she wanted me to try a falafel but I though that fried balls of mashed up chickpeas sounded DISGUSTING. Finally, I tried a bite of hers, and couldn't believe how WONDERFUL they were. I've made them quite a few times over the years, and this is by far my favorite version. Super flavorful and crispy....Even my husband (who always turns his nose up at this meal) kept sneaking bites of the falafel patties when I wasn't looking!

And even though they're fried, I don't feel too guilty serving them because they are a great vegetarian dish jam-packed full of veggies and protein. Just try them once, and I PROMISE, you'll be addicted too. And if you're nervous about serving a vegetarian meal to picky kids or hungry husbands, TRUST ME...They'll never know. My unbelievably picky 2 1/2 year old still thinks they're chicken nuggets and my husband was so stuffed after 2 sandwiches, he could hardly breathe. Hope you love them as much as we do!

Falafels
-Alyssa Griffeth-

1 can chickpeas
1/2 yellow onion, roughly chopped (about 1 cup)
2 Tbs. fresh parsley
2 Tbs. fresh cilantro
1 tsp. salt
3/4 tsp. red pepper flakes
4 cloves of garlic
1 tsp. cumin

1 tsp. baking powder
1/2 c.+ flour
vegetable oil for frying

1 recipe of Soft pita bread (or store bought pitas-- If you're in a pinch)
English cucumber slices, quartered
tomato, diced
shredded romaine lettuce
1/2 red onion, sliced paper thin
ranch dressing

Place chickpeas and onions in a food processor. Pulse until almost smooth. Add the parsley, cilantro, salt, red pepper, garlic, and cumin. Process until well-blended but not pureed.

Remove chickpea mixture and place in a bowl. Sprinkle in the baking powder and flour, and gently mix. Add enough flour so that the dough can form a small ball without being too sticky. Refrigerate, covered, while you heat the oil and chop the veggies. Mixture can easily be made several hours ahead of time.

Using a small cookie dough scoop sprayed with Pam, form the chickpea mixture into balls about the size of walnuts (you should have about 16-18 balls). Flatten between greased hands, until each ball becomes a 3 inch circle.

Heat 2 inches of oil to 350 degrees in a deep pan (I always use a candy thermometer to make sure my oil temperature stays consist ant) and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 5 balls at a time for a few minutes on each side, or until golden brown. Drain on paper towels and sprinkle with salt.

Stuff warm pita bread with 2-3 falafel balls and all vegetable toppings. Add a generous amount of ranch dressing and serve hot.

Soft Pita Bread

2010-04-28T06:28:00.000-07:00

This soft pita bread is really more like soft wrap bread, since you can't cut them open them up like pita bread. We were having falafels recently and I just couldn't bare to buy those awful, dry cardboard pitas from the grocery store. These were SOOO much better, and worth every ounce of extra effort.

They're DELICIOUS and so versatile....I can see them being used for sandwiches, cut into wedges and dipped in hummus, served as falafels, or just eaten as a side dish with butter and garlic salt! The process does involve several waiting periods, so be aware and start a few hours before you actually need them.

Soft Pita Bread
Adapted from: King Arthur Flour

*Makes 8 flatbreads

3 c. flour
1 1/2 c. boiling water

1/4 c. potato flour OR 1/2 c. potato flakes
1 1/4 tsp. salt
2 Tbs. vegetable oil
1 tsp. INSTANT yeast

Place 2 cups of the flour into a large mixing bowl (or Kitchen Aid). Pour the boiling water over the flour, and stir till smooth. Cover the bowl and set the mixture aside for 30 minutes. This process will cook out some of the starch, making the bread very soft and pliable.

In a separate bowl, whisk together the potato flour (or flakes) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several (5-7) minutes to form a soft dough. Add additional flour only if necessary-- The dough should form a ball, but will remain somewhat soft. Let the dough rise, covered, for 1 hour. (Note: Since this is a flatbread, the dough will not rise very much due to the small amount of yeast-- But it should still rise noticeably.)

Divide the dough into 8 pieces (each around 3-4 oz.-- I use my kitchen scale for this), cover, and let rest on an oiled surface for 15 to 30 minutes. Roll each piece into an 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 2-3 minutes per side, or until they’re flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Stack the cooked bread in between a soft, clean towel to keep them warm and soft. Serve immediately, or cool before storing in a plastic bag.

Lazy Daisy Oatmeal Cake w/ Custard Glaze

2010-04-28T06:20:00.000-07:00

I recently made this VERY rich cake for a girls night in, and you could hardly talk over the "mmmmm's" that were coming from each of our mouths! It was SO moist and delicious, and the toppings really made it extra delicious.

Lazy Daisy Oatmeal Cake
Adapted from: Our Recipe Club

1 c. old fashioned oats
1/2 c. boiling water
1/2 c. butter
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. cinnamon
1 1/2 c. flour
1/2 tsp. salt

In a small bowl pour boiling water over oats. Cover & set sit 20 minutes. In a large bowl, cream sugars & butter until light & fluffy. Add eggs & vanilla. Mix in cooked oats until combined. Add dry ingredients to butter mix. Beat until incorporated. Spoon into a grease 8x8 pan. Bake at 350 degrees for 45-60 minutes or until a toothpick comes out with some crumbs (it will be very brown on top). Poke holes in hot cake and drizzle about half of glaze over cake. Cool slightly before serving.

Sweet Custard Glaze:

1/2 c. butter
1 c. evaporated milk
1 c. sugar
2 egg yolks
1 tsp. vanilla

Place all ingredients in a medium sauce pan. Melt together over medium heat, whisking constantly. Bring to a boil and cook until thickened. If there are any bits of cooked egg yolk in sauce, strain before serving.

To serve cake: Top with fresh whipped cream, custard glaze, pecans, and coconut.

Chocolate Silk Pie

2010-04-10T09:16:00.000-07:00

I sort of made this by default on Easter, and we ended up loving it! I had wanted to try this Pioneer Woman recipe for a LONG time, and when one of my peach pies didn't turn out, I had a baked pie shell with nothing to put in it.....

The filling is supposed to be a little less dense and a little more whipped creamy and light than mine turned out-- I believe it is because I used a special spatula/paddle attachment that I have for my Kitchen Aid for part of the egg beating time. So, whatever you do, USE THE WHISK attachment, and it should turn out beautifully!

Chocolate Silk Pie
-The Pioneer Woman-

4 oz. unsweetened baking chocolate
1 c. butter, softened
1 ½ c. Sugar
1 tsp. vanilla
4 FRESH eggs
1 baked pie shell (I usually use the Pillsbury one in the red box-- Don't judge me!)

In small microwave safe bowl melt 4 oz. of unsweetened baking chocolate until melty (about 45 seconds on high). Set in the fridge to cool.

In a large bowl with an electric mixer beat 1 cup butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (with a Kitchen Aid mixer, you will be using the whisk attachment).

Turn the mixer to a medium-high speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition (don't skimp on the beating time!). Once the pie filling is well mixed, pour it into the baked pie shell. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).

Top with fresh whipped cream and garnish each slice with chocolate curls.

For Chocolate Curls: Combine 3 oz. semi sweet chocolate chips with a tablespoon of shortening. Melt in microwave for 30-45 seconds and stir to combine. When smooth, spread onto a cookie sheet with spatula. Make sure it's VERY thin. Place cookie sheet in the freezer for 2-3 minutes, or until barely hardened. Remove from freezer, and with a sharp-edged metal spatula, make long, scraping motions, until chocolate creates curls.

Honeybaked Ham’s Glaze

2010-04-10T09:15:00.000-07:00

This is a little extra work, but it is 100% worth it! Why spend $80 on a ham when you can make one at home?!?!

Honeybaked Ham’s Glaze

1 cooked half ham, bone in (presliced)
1 cup sugar
1/4 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground cloves
1/4 t paprika
1 dash ground ginger
1 dash ground allspice

Directions:

1. Mix all ingredients together in a small bowl.
2. Place ham in a deep baking dish, with flat/cut end down.
3. Coat ham in a layer of the sugar mixture (I just used my hands to rub it in). Rub excess sugar between each slice.
4. Use a blow-torch or créme brulée torch with a medium-sized flame to caramelize sugar on the outer surface of the ham. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so you can torch the entire surface of the ham.
5. Repeat the coating and caramelizing process until the ham has been well glazed.
6. Cover pan with foil and cook ham as indicated on packaging.

Blender French Toast with Coconut Syrup

2010-03-12T21:20:00.000-08:00

WOW...We just had this for breakfast and it was unbelievable! Super quick and easy to make, but tasted a million times better than breakfast at a restaurant! The texture of of the french toast was fabulous-- I think the flour made it really unique, and they weren't too eggy at all (I can't stand eggy french toast!). Also, I loved that the batter was completely lump-free, thanks to the blender. On top of all that, the syrup was SO good, and made me feel like I was eating breakfast in Hawaii! This recipe is definitely a keeper! (But I do think I'll serve it with berries and whipped cream next time.)

Blender French Toast with Coconut Syrup
-Alyssa Griffeth-

4 eggs
1 c. milk
1/4 tsp. salt
2 tsp. vanilla
1/4 c. + 2 T. flour
1 lg. loaf French bread, sliced thick (about 12-13 slices)

In blender, combine all ingredients except bread. Blend until mixture is lump-free. Transfer to a shallow bowl.

Quickly dip both sides of bread in mixture and place on greased, hot skillet (heated to 325 degrees). Flip over when browned. Serve with hot Coconut Syrup.

Coconut Syrup

1/2 c. butter
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.

CPK Barbeque Chicken Salad

2010-03-12T21:19:00.000-08:00

We love having salads for dinner, and this salad frequents our dinner table quite often. One of my first jobs as a teenager was working for California Pizza Kitchen, and it is STILL one of my favorite restaurants of all time. I recently used homemade BBQ sauce, which was delicious, but it's still great with any store bought kind as well (we love Sweet Baby Ray's).

CPK Barbeque Chicken Salad

-Adapted from Bethany G.-

12 white corn tortillas
oil for frying

1 lg. head romaine lettuce
2 tomatoes, chopped
1/4 c. cilantro
1 avocado, chopped
1/4 c. sliced green onions
1/4 c. diced red onions
1/2 c. shredded cheese
1 can corn
1 can black beans
2 cups shredded chicken
lime wedges
ranch dressing
barbeque sauce

In a saute pan, heat oil over medium heat until rippling. Meanwhile, cut tortillas in half, and then into 1/4 inch strips. To test the oil temperature, place one tortilla strip in-- If it sinks to the bottom without sizzling, it's not hot enough. But if the oil immediately starts to turn the tortilla brown, turn down the heat. Deep-fry strips until crispy. Drain on paper towel and immediately sprinkle with salt.

Shred cooked chicken in a bowl and add BBQ sauce until lightly coated.

Wash and dry all vegetables. Thinly slice romaine and chop all veggies. Add everything to a large bowl except tortilla strips, limes, BBQ sauce and dressing. Toss well.

Serve tossed salad in bowls and drizzle with ranch and BBQ sauce. Top each bowl with tortilla strips and serve with lime wedges on the side.

Heart Attack Dip

2010-03-12T16:58:00.000-08:00

It is tradition for our family to eat this dip at our annual O'Bryant family Halloween party! It gets pretty spicy if you add the entire can of jalapenos, so if you want to tone it down, use a half can.

Heart Attack Dip

-Dave O.-

2 tubes Jimmy Dean sausage (1 hot and 1 sage)
2 pkg. cream cheese
1 16-oz. tub sour cream
28-oz. can diced tomatoes
4-oz. can diced green chilies
1/2 4 oz. can diced jalapenos (more if you like it spicy)

In a large pot, brown sausage and drain fat. Add remaining ingredients and cook until bubbling and well-combined. Transfer to crockpot and keep warm over low heat. Stir occasionally.

Serve warm with Scoops tortilla chips.

Cucumber Sandwiches

2010-03-12T16:47:00.000-08:00

This is a classic O'Bryant family recipe. It's perfect to serve at showers and parties, and looks really pretty. It sounds like a strange combination, but it's so good!

Cucumber Sandwiches
-Susie B.-

1 loaf of soft, white sandwich bread
2-3 cucumbers, chilled in the fridge
Lawry’s seasoning salt
Butter
Sour cream

Remove crusts from bread and cut into small circles, slightly larger than the cucumbers. If you don't have a round cookie cutter, the top to a McCormicks spice bottle works well.

Wash and dry cucumbers. Using a vegetable peeler, peel off stripes of the skin for a decorative look. Cut into 1/4 inch slices.

Spread bread rounds with butter. Place cut cucumber on top. Top cucumber with a dollop of sour cream (or use a pastry bag with a star tip to make it look a little more uniform). Sprinkle tops with Lawry’s seasoning salt. Serve immediately.

Sausage Breakfast Casserole

2010-03-12T16:32:00.000-08:00

We love this super easy egg casserole! It's quick to prepare and always pleases a hungry crowd.

Sausage Breakfast Casserole
-Linda S.-

15 pieces white bread, crust removed
¾ pound cheddar cheese, grated
2 c. cooked sausage or bacon

Place bread in greased 9 X 13 pan, overlapping the pieces. Sprinkle cheese onto bread and place meat on top of cheese. Beat the following together and pour in pan:

8 eggs
2 tsp. Lawry’s season salt
4 c. milk
½ tsp. dry mustard

Place in refrigerator overnight (or all day). Bake uncovered at 350 degrees for 1 hour.

No-Knead Buttery Crescent Rolls

2010-03-12T15:54:00.000-08:00

These are my mother-in-law's world famous rolls. I have made MANY other kinds, but NONE of them compare. They are to-die-for! They do take a little extra time to prepare, since they require 3 separate rising times (if you're REALLY strapped for time, you can always cut out the 2nd one), but I think that's what makes them so light and fluffy. They're totally worth the extra work!

No-Knead Buttery Crescent Rolls

-Doreen G.-

2 c. warm water
2 T. yeast
½ c. sugar + 1 Tbs.
2 tsp. salt
½ c. powdered milk
2 eggs
½ c. oil
5-6 c. sifted flour

Whisk together: yeast, 1 Tbs. of sugar, and warm water. Let sit for 5 minutes, or until bubbles appear.

Add sugar, salt, and powdered milk and stir to combine. Add eggs, then oil. Gradually stir in flour. Cover, and let rise for about 1.5 hours. Gently punch down. Let rise again for about 1 hour.

Punch down dough. Divide dough into 2 separate balls. Roll dough out into a large circle (1/4 inch thick) on a floured board. Flip over. Cut circle into 1/4, then 1/8, then 1/16. Brush with lots of melted butter. Beginning at the wide end, roll each triangle into a crescent roll. Let rolls rise on pans for 40-45 minutes.

Bake on greased baking sheet at 400 degrees for 5-9 minutes, until BARELY lightly golden. Brush with more melted butter.

Pretzel Salad

2010-03-11T10:17:00.000-08:00

I know this is the wrong time of year to be posting a holiday dessert, but I wanted to update this recipe with a photo (even if it's a really ugly one). This is the ONE jello salad that I can actually justify making because it's so good...For years, our family has enjoyed it alongside our holiday meals.

Pretzel Salad

-Adapted from Lynda S.-

1 ½ c. crushed pretzels
4 ½ T. white sugar
¾ c. butter, melted
1 c. white sugar
2 (8 ounce) packages cream cheese
2 c. Heavy Cream, whipped (and sweetended with sugar)
1 (6 ounce) package strawberry flavored gelatin
2 c. boiling water
1 (16 ounce) package frozen strawberries

Preheat oven to 350 degrees. Mix together the pretzels, 4 ½ tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.

In a large bowl, whip the cream with sugar until light and fluffy.

In a medium bowl, beat the sugar and cream cheese until smooth. Fold in half of whipped cream. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Top with remaining whipped cream and serve.

Lemon Ricotta Cookies

2010-03-11T07:42:00.000-08:00

My aunt gave me this recipe a few years ago, and I had forgotten how good they were. They're tart, soft, and feel like a perfect spring-time dessert. Unfortunately, they aren't the prettiest of cookies, since the batter is too soft to shape into nice balls, but the taste instantly makes up for that.

Lemon Ricotta Cookies
-adapted from Susie B.-

1 c. butter
2 c. sugar
2 eggs
15 oz. whole milk ricotta cheese
3 Tbsp. grated lemon zest
1 1/2 Tbs. lemon juice
2 ½ c. flour
1 tsp. baking powder
1 tsp. salt

Combine wet ingredients until light and fluffy. Gradually add dry ingredients, beating until combined.

Using a cookie scoop or two spoons, drop rounds of batter onto a greased baking sheet. Bake at 350 degrees for 12-15 minutes, until edges start to brown.

Cool completely and top with glaze and decorating sugars.

Glaze:
6 Tbsp. butter
3 c. powdered sugar
4-6 Tbs. lemon juice
yellow food coloring (optional)

Cream butter and sugar. Gradually add juice and beat until fluffy. Add more liquid

(NOTE: Add more liquid (lemon juice) than you would for a typical buttercream frosting. The consistency should be more substantial than a liquid glaze, but barely firm enough to spread on the cookies with a spatula.)

Honey-Lime Enchiladas

2010-03-11T07:38:00.000-08:00

These are probably my favorite enchiladas in the world, because they're so unique and flavorful! I love that they're sweet and slightly spicy, but I especially LOVE the sauce.

Honey-Lime Enchiladas

1/3 cup honey
1/4-1/3 cup lime juice (about 2-3 large limes)
1 Tbsp. chili powder
2 large cloves of garlic, ﬁnely minced
1.5 lbs boneless skinless chicken breasts (about 3 breasts), cooked and shredded

12-14 fajita-sized flour tortillas
3 cups of Mexican cheese blend, shredded (1 small bag is 2 cups)
1 14-oz can of MILD green enchilada sauce
1 cup of heavy cream
1/3 c. chopped cilantro
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

In a medium sized bowl, place honey, lime juice, chili powder and minced garlic. Whisk together thoroughly to combine. Add shredded chicken to marinade. Stir to combine.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the greased baking dish.

Heat a large DRY frying pan till a drop of water skitters across (about 350 degrees). Heat tortillas about 20 seconds on each side till warm and ﬂexible, but before any golden brown spots have appeared.

Working one tortilla at a time, place a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large pinch (about 2 Tbsp.) of cheese and a little cilantro, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish.

Repeat with the remaining chicken, cheese and tortillas. You will use about 2 cups of the cheese for the ﬁlling-- Set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture (if any) to the enchilada sauce and cream mixture. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas at 350 degrees for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Garnish with cilantro.

Serves 4 to 6

**NOTE: Feel free to make these enchiladas a day ahead of time. Just pull it out of the fridge, add the sauce and bake.

Hot Sausage and Bean Dip

2010-03-09T15:20:00.000-08:00

I'm always on the lookout for great dip recipes. Don't tell anyone, but sometimes, on the weekends, I'll make some sort of dip for lunch or dinner (I know, BAD mom!!) and I always prefer that it be a heartier one like this that includes some protein. Although this one seems like it would be very spicy, it's not-- Just super flavorful-- And I love the unique flavor that the sausage provides. It's quickly become one of our favorites!

Hot Sausage and Bean Dip
-Alyssa Griffeth-

1 Lb. Jimmy Dean's sausage
1 medium onion, diced
1 tsp. garlic salt
1-7 oz. can green chili salsa (Salsa Verde)
1 sm. can sliced black olives
1/4 tsp. tabasco sauce
1 or 2 15 oz. cans refried beans
1 sm. can chopped green chilis
1 1/2 c. sour cream
4-6 green onions, sliced
2 c. Mexican cheese blend
1-2 avocados, diced

NOTE: This recipe can easily be made in one or two dishes. I usually divide it into 2 pie plates and it fits perfectly. But if you have a larger dish to fill, just layer everything accordingly.

Brown sausage, onion and garlic salt, until sausage is nicely crisped and brown. Drain fat if there is any. Stir in hot sauce.

In a shallow serving dish, layer beans, meat mixture, green chilis, sour cream, green salsa, green onions, both cheeses and olives.

Bake at 350 degrees for 15-20 minutes, until hot and cheese is melted. Top with diced avocado and serve with tortilla chips.

Garlic Cheese Biscuits

2010-03-09T14:59:00.000-08:00

I was hesitant to make these, since I am not a huge fan of Bisquick. But the recipe reminded me of my sister-in-law's famous Sausage Balls, so I decided to give them a try. I'm SO glad I did! They were the perfect accompaniment to our Sunday dinner, since I was too short on time to make bread or rolls. They literally take 15 minutes from start to finish, and are so delicious! So far, I've only used dried parsley, but I'm anxious to use the fresh herbs from our garden this summer!

Garlic Cheese Biscuits

2 c. Bisquick mix
2/3 c. milk
1/2 c. sharp cheddar cheese, shredded
1/4 c. butter, melted
1/4 tsp. garlic salt
1/4 tsp. dried parsley

Mix together Bisquick and milk just until moistened. Fold in cheese. Drop by spoonfuls (I used my cookie scoop) on lightly greased cookie sheet. Bake at 450 degrees for 8-10 minutes or until lightly browned. Combine melted butter with garlic salt and parsley and brush over each biscuit while hot. Serve immediately.

Chocolate Chip Cookie Bars

2010-03-09T14:25:00.000-08:00

I think I've decided that these are one of my favorite treats! They literally take 10 minutes to prepare, and create a thicker, chewier version of chocolate chip cookies. Y.U.M.

Chocolate Chip Cookie Bars

(Makes a 9X13-inch pan of bars)

2 c. + 2 Tbs. flour
1/2 tsp. salt
1/2 tsp. baking soda
3/4 c. butter, melted and cooled slightly
1 c. light brown sugar
1/2 c. granulated sugar
1 large egg
1 large egg yolk
2 tsp. vanilla extract
2 c. chocolate chips (I use semi-sweet for these, but any type would work)

Preheat the oven to 325 degrees. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can remove the cookies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

In a stand mixer, whisk the melted butter and sugars until combined. Add the egg, egg yolk, and vanilla and mix well. Fold the dry ingredients (flour, salt, and baking soda) into the egg mixture until just combined; do not over mix. Add the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars are light golden brown and slightly firm to the touch, 24-28 minutes. Cool to room temperature.

Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Hot Spinach Artichoke Dip

2010-03-09T13:57:00.000-08:00

I LOVE a good spinach artichoke dip, and this is by far, the best one I've found. It's quick and easy, and the spice gives it just the right amount of kick. We love it with tortilla chips, but to dress it up for a party, I usually serve it in a bread bowl with baguette slices.

Hot Spinach Artichoke Dip
-Adapted from Alton Brown-

2 cups frozen spinach, thawed
2 cans artichoke hearts or 3 c. frozen artichoke hearts
16 oz. cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
2/3 cup grated Parmesan
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder

Thaw spinach and chop with kitchen shears. Roughly chop artichoke hearts. Boil spinach and artichokes in water until tender and drain. Discard liquid.

Place cream cheese in a large bowl and microwave for 1-2 minutes or until hot and soft. Stir in remaining ingredients and microwave to heat through. If desired, place in baking dish, top with cheese and bake at 375 degrees until golden and warm.

Serve warm with tortilla chips, pita bread, or French bread rounds.

(NOTE: Dip can also be served in a hollowed out loaf of sheepherder's bread.)

Chocolate Chip Cheesecake

2010-03-08T14:52:00.000-08:00

This wonderful recipe comes from an old Mrs. Field's cookbook. I have wonderful memories of my oldest sister making it when I was growing up, and it was such a decadent treat for us! It's ALWAYS a huge hit, it involves hardly any active prep time, and is a great spin on regular cheesecake.

Chocolate Chip Cheesecake
-Erin L.-

Crust:
1 c. finely crushed oreos
2 Tbsp. butter, softened

Filling:
16 oz. cream cheese, softened
1 c. sugar
2 c. sour cream
3 large eggs
1 Tbs. vanilla
1 ½ c. semisweet chocolate chips

Preheat oven to 350.

Crust: Grind cookies into fine crumbs, using blender or food processor. Add butter. Blend until smooth. Press into bottom and half way up the sides of a greased 9” spring form pan. Refrigerate while preparing filling.

Filling: Beat cream cheese until smooth with electric mixer. Blend in sugar and sour cream. Add eggs and vanilla and mix until smooth. Stir in 1 c. chocolate chips. Pour into crust-lined pan and smooth top with spatula. Sprinkle remaining chocolate chips on top.

Bake 40 minutes. Do not open oven! Turn off heat and leave in oven for 1 hour to set. Remove and chill in refrigerator 3-4 hours.

Rudy's Creamed Corn

2010-03-08T12:39:00.000-08:00

Here in San Antonio, we have a famous BBQ joint called Rudy's. I love getting their smoked turkey, but my favorite thing is their creamed corn (which I had never even tried before moving to Texas!)....It's to-die-for! This tastes EXACTLY the same, and is such an easy and delicious side dish.

Rudy's Creamed Corn
-Recipe from Dish Delish-

1/2 c. fresh (shredded) Parmesan cheese
2 (16 oz.) bags frozen WHITE, sweet corn
1/2 tsp. salt
1/2 c. sugar
3 Tbsp. flour mixed with 3 Tbsp. melted butter
1 1/2 c. heavy cream

Coat a baking dish with non-stick spray. Sprinkle bottom of dish with 3 Tbs. Parmesan cheese.

In a saute pan, bring whipping cream to a boil. Reduce heat and add corn. Return to a simmer and cook 5 minutes. Stir in salt and sugar.

In a small bowl, make a paste out of the butter and flour and stir it into the corn. Cook until thickened. Add a generous amount of freshly ground pepper. Transfer corn mixture to prepared baking dish.

Sprinkle remaining Parmesan on top and bake @ 350 degrees for 30 min.

(NOTE: Corn can easily be made ahead of time and stored in the fridge until ready to bake. Unbaked corn can also be frozen for up to 2 months.)

Glazed Mini Meatloaves

2010-03-08T12:21:00.000-08:00

You'll have to believe me when I say how EMBARRASSED I am to be posting a recipe for .....ugh..... meatloaf-- But I HAD to share this one! I have never EVER been a meatloaf fan. In fact, I can honestly say that it is one of the few things I absolutely refused to cook. The name sounds gross, and there's nothing I hate more than a big slice of dry ground beef sitting on my plate (which never seems to have enough of that yummy, sticky sauce!). But my poor husband has begged me to make it several times over the last few months, so when I came across this recipe, I thought I'd give it a go. It was a HUGE success! I love that each person gets their own crisp, sweet, ultra-flavorful individual serving, and the meat-to-sauce ratio was absolutely perfect. Served with potatoes, salad, and some green veggies, this made the perfect man-pleasing meal!

Glazed Mini Meatloaves
adapted from My Kitchen Cafe

Yields: 5-6 mini meatloaves

Meatloaves:

17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced FRESH parsley (flat-leaf)
3 tablespoons Worcestershire sauce
1 large egg, beaten
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground beef (not too lean, or it will be too dry....I used 80/20.)
2 teaspoons oil

Glaze:
1/2 cup ketchup
1/3 cup packed light brown sugar
2 teaspoons cider vinegar

Adjust an oven rack to the middle position and heat the oven to 400 degrees.

In a large bowl, combine cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Add ground meat and combine until uniform. Shape mixture into 5-6 oval loaves.

Heat oil in 12-inch nonstick skillet over medium heat until the oil is slightly rippling. Add meatloaves and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula. Brown the other side for 2-3 minutes.

Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined 9x13 dish and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees or until center is no longer pink.

Old Fashioned Buttermilk Brownies

2010-02-26T12:03:00.000-08:00

I recently made these brownies and I LOVE them. They're nothing fancy like these or these, but when I'm in the mood for just a plain and simple chocolate brownie, these will beat a boxed mix any day. They are nice and thick, and freeze beautifully. That way, I don't have to gorge myself on the entire pan....Just cut them into squares, put them in a ziplock, pull one out each night, microwave for 30 seconds, and they are PERFECT.

Old Fashioned Buttermilk Brownies
-adapted from Prudence Pennywise-

4 oz. unsweetened chocolate squares
3/4 c. butter
2 c. granulated sugar
2-3 eggs (2 for dense, 3 for cakey)
1/2 c., plus 1 Tbs. buttermilk
1 Tbs. vanilla
1 and 1/2 c. flour, plus 1/4 c., divided
1/2 tsp. salt
1 and 1/2 c. MILK chocolate chips

Preheat the oven to 350 degrees. Grease a 9 by 13 inch baking dish. In a large microwaveable bowl, place chocolate and butter. Microwave on high for 45 seconds. Stir to combine. Repeat process until chocolate and butter are melted and smooth, being careful not to scorch chocolate.

Stir in sugar and mix well. Add eggs, buttermilk, and vanilla and mix until well combined. Stir in 1 and 1/2 cups flour and salt. In a separate small bowl, combine chocolate chips and remaining 1/4 cup flour. Pour chocolate chips (and any flour from bowl) into brownie mixture. Mix until just combined.

Pour brownie batter into prepared baking dish. Bake brownies for 28-33 minutes, or until done in center. Let cool for at least ten minutes before serving. If freezing, let brownies cool completely before cutting into squares and placing in ziplocks.

Baked Ranch Quesadillas

2010-02-26T10:10:00.000-08:00

I recently tried these quesadillas, and they were a HUGE hit with my family! So quick and easy, but MUCH heartier (and tastier) than plain quesadillas....You can hardly even put them in the same category! The recipe makes a surprising amount of filling, so I made it early in the week, and we enjoyed freshly-baked quesadillas several times throughout the week. I am planning on making up a few batches of the filling to keep in my freezer so we can have them for last-minute dinners. :)

Baked Ranch Quesadillas
-adapted from Bethany G.-

2 chicken breasts, cooked and shredded
1-2 c. Monterey Jack Cheese
1/2 c. prepared ranch dressing
1/4 c. diced green chiles
1 sm. can shoepeg corn
1/2 c. good salsa

Flour tortillas
butter

Combine chicken, cheese, dressing, chilies, corn, and salsa. Mix well. Butter one side of tortillas. Place 1/2 c. of chicken mixture on un-buttered side of tortilla and fold in half to seal. Place on a greased baking sheet and bake at 375 degrees for 15 minutes, or until golden and slightly crisp.

Serve with guacamole, salsa, and more ranch dressing.

Mexican Salad with Tomatillo Dressing

2010-02-26T09:06:00.000-08:00

This has quickly become one of my all-time FAVORITE weeknight meals! It's super quick, and it's jam-packed full of flavor (and veggies!), which makes it a perfect staple in my mind. The dressing is very similar to the one I make for Cafe Rio Salads, but unique enough for me to love them both for different reasons.

Mexican Salad
with Creamy Tomatillo Dressing

DRESSING:

1 dry buttermilk ranch packet
1 c. mayonnaise
1 c. buttermilk
2 tomatillos peeled and roughly chopped
3-4 serrano chili peppers, seeded**
1/2 head cilantro, chopped
Juice from 1-2 limes

In a blender, combine mayo, buttermilk, and ranch packet. Blend until mixture thickens slightly. Add remaining ingredients and blend until smooth.

Dressing can easily be made ahead of time and stored in the fridge, but it is not necessary.

**NOTE: Don't be scared by the serrano chilies-- They add a great amount of flavor, without adding TOO much heat. We make the dressing with 4 peppers (and my toddler loves it!) but you can easily use less and have the same effect. The heat resides in the seeds and membranes, so be sure to remove them if you want a milder dressing. BUT, do be careful when cutting and seeding them. The chili oils can burn your skin, which can be quite painful-- Even if you wash your hands right away. I try to wear gloves, if possible.

SALAD:

1 large head romaine lettuce, chopped
4 green onions, sliced thinly
1/2 bunch cilantro, chopped
1 can black beans, rinsed
1 can shoe peg corn
1 sm. can sliced olives
1 lg. tomato, diced
1-2 avocados, diced
cheddar cheese, shredded

Lime wedges
Tortilla Strips
1 lb. seasoned ground beef
Tomatillo Dressing

Combine first 9 ingredients and toss well. Serve in large bowls and garnish with ground beef, lime wedges, tortilla strips, and Tomatillo Dressing.

B-B-Q Chicken Pizza

2010-02-26T08:29:00.000-08:00

CPK is one of my favorite restaurants of all time, and I love trying to re-create their BBQ chicken pizza. It's such a refreshing change from marinara sauce (which I really can't stand), and full of fresh-tasting flavors. (note: this picture was taken BEFORE it was baked, so don't be fooled by the unmelted cheese and uncooked onions-- It only gets better from here.)

B-B-Q Chicken Pizza
-Adapted from California Pizza Kitchen-

DOUGH:

Combine the following ingredients and let yeast activate for at least 5 minutes:

1 T. yeast
1 T. sugar
1 ½ c. warm water

Then add:

1 tsp. salt
4 c. flour

Mix well and then knead for about 5 minutes, or until dough is soft and pliable. (I always use the dough hook attachment on my KitchenAid and just let it do its thing!)

Cover with wet paper towels and a dish towel and let rise in 170 degree oven for about 20 minutes or until double in size. Spread dough evenly over greased pizza pan or cookie sheet. (I spray the edges with FF spray butter and plenty of garlic salt for flavor.) Let rise, covered in oven for 7 more minutes. Raise oven temperature to 375 degrees. Bake the dough for 5 minutes before adding toppings. This will ensure that it is not doughy in the middle.

Remove and add pizza toppings:

1/2 c. Favorite BBQ sauce (spread on crust)
2 chicken breasts, shredded and mixed with about 1/3 c. BBQ sauce
2 c. Shredded mozzarella cheese
1/2 c. Shredded Gouda cheese (optional, but this is the KEY to making it extra delicious!)
1/2 a red onion, thinly sliced
1 head cilantro, chopped

Bake at 375 degrees until light golden brown (20-25 minutes).

Perfect Breadsticks

2010-02-22T16:33:00.000-08:00

These breadsticks are absolutely perfect. It takes a lot of restraint for me to not make these as a side dish every week! I especially love how quick and simple they are. They will certainly be a staple in our family for a long time!

Perfect Breadsticks
-Adapted from Kristen H.-

1 1/2 c. warm water
1 Tbs. yeast
2 Tbs. sugar
3 1/2 c. flour
1/2 tsp. salt

1/4 c. butter + 2 Tbs. butter
Parmesan Cheese (not fresh)
Garlic Salt

---
Preheat oven to 375 degrees.

In a large mixing bowl, combine water, yeast, and sugar. Let yeast proof for 8-10 minutes, or until foamy. Add flour and salt and knead for a few minutes, or until dough is soft and pliable. Let dough stand, covered, for 10 minutes.

Place 1/4 c. butter on large, rimmed baking sheet, and place in oven until melted. Meanwhile, roll out dough until it's 1/8th-1/4th of an inch thick. Using a pizza cutter, cut into strips. Working with one strip at a time, fold in half lengthwise and twist. Set on buttered pan, placing breadsticks very close together. Sprinkle generously with Parmesan cheese and garlic salt. Cover and let rise 20-30 minutes, or until almost double in size.

Bake at 375 degrees for 15-20 minutes. Immediately after removing from oven, brush tops with 2 Tbs. melted butter. Serve immediately.

Banana Bars with Whipped Cream Cheese Frosting

2010-02-04T20:19:00.000-08:00

This great recipe that comes from my sister. I've adapted it a little bit over the years and swapped out the old frosting with my ALL-TIME favorite cream cheese frosting, and they are truly a treat. I love them because they only call for simple ingredients that I usually have on hand, but they can look cute enough to be served at a baby shower or party (especially if you pipe the frosting on in a swirl like cupcakes!). Plus, one batch makes a TON, so there's always more than enough to share with neighbors and friends.

Banana Bars
-Adapted from Erin L.-

1 c. butter, softened
2 c. sugar
3 eggs
3 ripe bananas, mashed
1/2 c. unsweetened applesauce (or you can add another banana-- But I prefer the applesauce)
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt

Combine all ingredients and mix well. Pour into a greased jelly roll pan. Bake at 350 degrees for 20-25 minutes, or until golden brown. Frost with "Whipped Cream Cheese Frosting" when cool.

Whipped Cream Cheese Frosting
-Alyssa Griffeth-

1 (8 oz) pkg. cream cheese, softened to room temperature
1 c. powdered sugar
1/8 tsp. salt
1 tsp. vanilla
1 ½ c. heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread a generous layer of frosting over bars. Store in the fridge.

Perfect Bruschetta

2010-02-04T19:50:00.000-08:00

Several months ago, my husband and I headed to the theater to see the movie "Julie and Julia." One scene in particular had us both salivating....It was when Julie makes bruschetta for her boyfriend. Of course hers was SWIMMING in butter, but I knew I had to make some of my own! And it most certainly did not disappoint. We actually had it as our main course for dinner, because we had all eaten late lunches that day. It was the perfect light, but filling dinner, and I'm sure we'll be having it much more often when we have lots of yummy summer tomatoes to choose from.

Perfect Bruschetta
-Adapted from Julie and Julia-

1 loaf french bread
1/2 c. butter
Vine-ripened tomatoes, diced
3-5 fresh basil leaves, chopped
2 cloves garlic, minced
2 tsp. Olive Oil
kosher salt
freshly ground pepper
Fresh Parmesan cheese

In a medium bowl, combine tomatoes, basil, garlic, oil and seasonings. Let mixture rest in the fridge while you prepare toast rounds.

In a very large skillet, melt 1/4 c. butter over medium-high heat**. Slice bread into 3/4 inch slices. Toast bread on both sides until butter is absorbed and toast is lightly browned.

Remove from pan, sprinkle with fresh Parmesan and top with tomato mixture. Top with additional Parmesan and serve immediately.

**If you don't have a large skillet (mine is about 15") that could fit half the loaf of bread at once, reduce amount of butter and toast in smaller batches.

BLT Lettuce Wedges

2010-02-04T15:30:00.000-08:00

To accompany my favorite blue cheese dressing, we enjoyed wedge salads topped with lots of tomatoes, crispy bacon and extra blue cheese crumbles. Originally, I had planned to serve it as more of a side salad along with our main course, but by the time we finished our salads, we were stuffed to the brim! It was a perfect, quick, week-night dinner! My husband was in heaven, because it was a pretty close copycat version of the salad he gets at his FAVORITE southern steakhouse....Aspens.

This "recipe" serves 2 LARGE salads, but you could easily cut the lettuce wedges in half to create 4 side salads.

BLT Lettuce Wedges
-Copycat Recipe from Aspen's Steakhouse-

1 recipe Blue Cheese Dressing
1/2 head crisp, iceberg lettuce
1 vine-ripened tomato
6-8 slices bacon, cooked and crumbled
Gorgonzola crumbles

My favorite method for cooking bacon is in the oven. Preheat the oven to 425 degrees. Cover a rimmed baking sheet with heavy-duty foil, making sure that the foil reaches over the edges of the pan. Place strips of bacon VERY close together on the baking sheet, since they will shrink significantly during cooking (If you really pack them tightly, you can fit an entire 1 lb. package on one sheet). Bake until bacon reaches desired crispiness....Start with 10-15 minutes, and add a few minutes at a time, to avoid burning. Remove from oven and set on paper towels. Crumble when cool.

Wash and dry lettuce. Cut in half to create wedges. Arrange on individual plates. Top with diced tomatoes, blue cheese dressing, bacon, and Gorgonzola crumbles. Add freshly ground pepper and serve immediately.

Blue Cheese Dressing

2010-02-04T14:24:00.000-08:00

I should preface this recipe by mentioning that I am by NO means a blue cheese fanatic. I like it chopped finely and in very small amounts, with just enough to add its signature kick of flavor. You will RARELY find me ordering blue cheese dressing at a restaurant, but I decided to see if I liked it better when I made my own version. The verdict?? AMAZING! We loved it, and it will most definitely be gracing our table for years to come. We ate it on top of these yummy blue cheese lettuce wedges.

I love that it makes a small amount so I don't have lots of leftovers to store. It was the perfect amount for me to serve on three dinner-sized main course salads, but it would stretch much farther on side salads.

The other thing I love is that it's not too strong. You can achieve this by using Gorgonzola instead of blue cheese (and milk instead of buttermilk) for a milder taste. Feel free to adjust according to your tastes.

Blue Cheese Dressing
-Alyssa Griffeth-

2 1/2 oz. crumbled Gorgonzola cheese or Blue Cheese
3 Tbs. milk or buttermilk
3 Tbs. sour cream
2 Tbs. mayonnaise
1 1/2 tsp. vinegar
1/4 tsp. sugar
1/4 tsp. garlic powder
kosher salt
freshly ground pepper (lots!)

In a small bowl, mash cheese and milk with a fork until it resembles cottage cheese. Stir in remaining ingredients and season with salt and pepper to taste. To thin dressing out, add milk 1 tsp. at a time until it reaches desired consistency.

Refrigerate before serving, if possible. Serve on salad or as a vegetable dip.

Eggnog Punch

2010-01-26T05:00:00.000-08:00

I realize this is a holiday recipe, so I doubt there will be much of a need to make it soon.....BUT when you do, you might just think you've died and gone to heaven. Its a family recipe from my friend Bethany, but she was nice enough to share it with me! I think it's pretty much a requirement for any holiday party....AND I don't even like eggnog (I love this though). Considering the ingredients....Ice cream, cream, soda....Eek! How could you not love it?!

According to Bethany, this recipe is just a guide. She never measures the ingredients or anything. She just sort of throws things into a big punch bowl and tastes it to see if it needs something-- And trust me, you'll know if it needs more of anything.

Eggnog Punch

-Bethany G.-

1 qt. eggnog (Southern Comfort brand is my favorite, by far!)

2-3 c. orange juice

1-2 c. half and half

1 qt.+ Sprite or 7-Up

1/2 gallon vanilla ice cream

nutmeg to taste (I use LOTS)

In a large punch bowl, combine eggnog, orange juice, half & half, and nutmeg. Mix well. Add small scoops of ice cream. Pour 7-Up over top and gently stir. Add additional ingredients if necessary. Garnish top with lots of nutmeg. Begin serving immediately, before ice cream starts to melt.

*Note: If December 1st rolls around and you get a craving for egg nog, you can easily make an individual portion of this directly in a tall glass. Just add ingredients to taste, and top with a scoop of ice cream!

The Milwaukee Dog

2010-01-22T13:34:00.000-08:00

While it's just slightly embarrassing (and definitely very "Hillbilly") to post a recipe for HOT DOGS on my recipe blog, I just HAD to share this one. And I honestly can't stand hot dogs, but these are amazing! I think the key is using good quality all beef hot dogs, so you aren't consuming any nasty "fillers."

Last Saturday, we went to a birthday party for one of our daughter's little friends, and for lunch they served a hot dog bar. They had a typed out list of recipes to make various types of hot dogs, chili dogs, etc. I fell in love with the Milwaukee Dog. You just have to try them...

Milwaukee Dogs
-Kendee R.-

-Good quality all-beef hot dogs (I only use Hebrew National)
-hot dog buns
-caramelized onions
-spicy brown mustard (don't substitute, trust me!)
-mayonnaise
-brown sugar

Preheat grill or turn oven to 500 degrees.

Cut a yellow onion in half and slice into very thin semi-circles. Place in a small saute pan, with a drizzle of olive oil and a few tablespoons of white sugar. Stir frequently with tongs until onions soften and turn very light brown. Remove from heat.

Meanwhile, grill hot dogs. Or, if you're like me and don't want the hassle of grilling, place hot dogs on a foil-covered cookie sheet and broil for a few minutes, turning every two minutes until crisp on all sides.

Warm buns and spread one side generously with mayo. Top mayo with 1-2 Tbs. brown sugar. (The sugar will melt and create a yummy sauce-- You won't even taste the mayo.) Top brown sugar with caramelized onions.

Add a grilled hot dog to the bun and drizzle with spicy brown mustard. Enjoy!

Mexican Chicken Soup

2010-01-20T09:32:00.000-08:00

This is one of my favorite soups of all time. It has some great kick, but can easily be toned down by adding sour cream to each serving or swapping out the spicy V8 juice for part regular. My 2 year old LOVES it spicy though! We love serving this to big groups because its fun to have a soup bar with tons of different topping options (see below for details).

NOTE: I usually sauté the ingredients in step one, and then dump everything in the crockpot so it can cook all day, but it works just as well made over the stove. And, in case you're a fan of leftovers, this soup tastes even BETTER the next day!

Mexican Chicken Soup

Saute for about five minutes:
1 onion
1 7oz. can chopped green chilies
2 crushed garlic cloves
2 T. oil

Then add:
1 28 oz. can crushed/diced tomatoes ( I like the ones with green chilies)
3 cups V8 juice (I like to use 2 cups of Spicy V8 and 1 cup of regular V8)
2 cups beef broth
1 tsp. cumin
1 tsp. chili powder
1 T. Worcestershire sauce
5 chicken breasts, cooked and shredded

2 cups frozen sweet white corn (or 2 cans of sweet corn)

Bring to a boil and simmer a couple hours to bring out flavors. Serves 6.

Serve with toppings such as: chopped green onion, grated cheese, sour cream, avocado, black olives, and Fritos or crushed tortilla chips.

Chinese Chicken Salad

2010-01-19T10:11:00.000-08:00

This will always be my all-time favorite main-course salad. It is a super filling, and very addicting! It makes a perfect baby shower or bridal shower meal, but also graces our dinner table at least once a month!

Chinese Chicken Salad

-adapted from Linda S.-

2-3 large chicken breasts, cooked and shredded
2 bags Angel Hair coleslaw (14-16 oz each)
1 bunch green onions

Bake on cookie sheet 9-10 minutes at 350:

3 pkg. chicken flavored Top Ramen noodles
1/4 c. sesame seeds
1/2- 3/4 c. sliced almonds

Combine all. Toss with dressing just before serving.

Dressing:
¼ c. sugar
3 Tbs. soy sauce
2 Tbs. vinegar
1 c. oil
1 tsp. pepper
Flavor packets from Ramen

WW Points: 10 points (1/10th of salad)

Broccoli Salad

2010-01-19T10:06:00.000-08:00

Broccoli salad is one of those things that I WANT to love so badly, but never do. It usually seems too mayonnaise-y, or too dry, and isn't full of all the good stuff like I want it to be. But a while back, I tried my friend Mindy's Broccoli Salad and fell in love! The dressing calls for MIRACLE WHIP, which I have never been a fan of, but it's perfect for this. I also made a few little additions like the craisins and grapes...

Broccoli Salad

1 head broccoli-cut into very small pieces
6 slices bacon-cooked crisp and crumbled
>½ c. diced red onion

red grapes, halved
1/2 c. cashews
½ c. sunflower seeds
1/4 c. craisins

Dressing:
½ c miracle whip (not mayo!)
2 T. apple cider vinegar (do not substitute)
¼ c sugar

Mix dressing. Pour over broccoli and onion in serving bowl and mix. Add bacon, cashews, and sunflower seeds just before serving and mix. This keeps them crisp.

Orange Roll Breakfast Cake

2010-01-15T11:27:00.000-08:00

In the last 2 years, we've started having this as our Christmas morning breakfast! I love that I can prepare it the night before, and just cook it in the morning. Not to mention....It's DIVINE! It could totally be a dessert!

Orange Roll Breakfast Cake
-Erin L.-

Bundt Cake:
2 cans flaky biscuits- 10 pack
1 block low fat cream cheese
1 cube melted butter (or ¼ c. melted butter + ¼ c. orange juice)

Sugar Mixture:
1 c. white sugar
zest of 2 large oranges (approx. 4 teaspoons)

Glaze:
1 c. powdered sugar
2 T. orange juice

Spray bundt pan with cooking spray. Break rolls in half and spread cream cheese between each. Dip rolls in melted butter mixture and then in a combination of sugar and orange zest. Squeeze sugar-coated rolls into bundt pan so all rolls are standing upright. Bake for 30-40 minutes @ 350 degrees, until golden brown.

Remove cake from pan, and dump onto serving platter. Combine ingredients for glaze and spoon over hot cake. Serve warm or cold.

Pumpkin Cheesecake with Pecan-Gingersnap Crust

2009-11-22T15:44:00.000-08:00

I made the original version of this recipe for Thanksgiving last year and it was truly wonderful. I've never been a huge pumpkin pie fan, but I still love the flavor of pumpkin. Then, I went to The Cheesecake Factory for dinner, and they were offering samples of this cheesecake (I would have NEVER ordered it...I'm a chocolate girl!) Anyway, I tried it and was amazed! I went home and searched recipes online to find one similar. I modified a few things, and this is what I came up with. It is the perfect blend of being unique and flavorful, but still consisting of that subtle pumpkin flavor. I plan on making it for every Thanksgiving from here on out!

But THEN, this year, I tried it with a pecan-gingersnap crust and it was ten times better. Hope you enjoy it as much as we do!

Pumpkin Cheesecake with Pecan-Gingersnap Crust
-adapted from The Cheesecake Factory-

Crust:

1 1/2 c. gingersnap crumbs (about 25-30 small cookies)

6 Tbsp. butter, melted

3 Tbsp. brown sugar

3/4 c. ground pecans

Filling:

1 c. sugar

3 pkgs. cream cheese
1 tsp. vanilla
1 c. canned pumpkin
3 eggs
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. allspice

Toppings:
Fresh whipped cream
Candied pecans, for garnish

Caramel sauce, optional

Preheat oven to 350 degrees.

For Crust: Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9" spring form pan, and cover the outside of the pan with foil. Evenly spread across the bottom of pan and up the sides about 1-1 1/2 inches.

In a large mixing bowl combine the cream cheese, 1 c. sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy. Pour the filling into the pan and bake for 60-70 minutes. Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, garnish with whipped cream and candied pecans. Drizzle slices (or plates) with caramel if desired.

Garlic-Sautéed Green Beans

2009-11-05T17:42:00.000-08:00

We eat green beans quite often in our house. I LOOOVE them, but only when they are flavorful and not over-cooked. My all-time favorite bean recipe is HERE, but it’s much too fussy (and unhealthy) for our regular weeknight meals. We save that one for special occasions and holidays. :)

So tonight, as I was preparing dinner, I decided to write down exactly how I prepare my beans, so you can enjoy them too. They’re super easy and quick, so have everything ready to go, since they will come together quickly. I have a rule when cooking veggies (in most cases) that I don’t actually turn on the stove until AFTER I’ve called my family to the table. That way, our veggies are always piping hot and crisp by the time I’ve rounded up the troops.

Note: If you buy your French Green Beans at Costco, one bag makes TWO batches of these.

Garlic-Sautéed Green Beans
-Alyssa Griffeth-

1 lb. French green beans (the long and skinny ones (NOT frozen)—I get mine at Costco)

2-4 cloves fresh garlic (I do about 3 average-sized cloves)

olive oil
Kosher salt
Black pepper
1 Tbs. butter
sesame seeds, optional

In a large sauté pan, drizzle in about a tablespoon of olive oil. While oil is heating up over medium heat, rinse beans and cut about ½ inch off of both ends. (I just grab a big handful, line the beans up evenly, rinse them, then chop the ends off all together instead snapping them each one at a time.)

Toss beans into pan and drizzle with another few teaspoons of olive oil. Using a garlic press, squeeze 3-4 garlic cloves directly onto the beans. Sprinkle liberally with kosher salt (don’t skimp on this!) and freshly ground black pepper.

Saute beans for 4-5 minutes, depending on how you like them cooked….Just don’t over-do it, because in the time between finishing cooking and sitting down to eat, they will steam a little more….And NOBODY likes mushy beans! We like ours a little al dente.

Check beans and add more kosher salt if necessary. Add a tablespoon of butter and stir until melted. Sprinkle with sesame seeds if desired. Serve immediately.

Flaky Buttermilk Biscuits

2009-11-03T10:32:00.000-08:00

I have never really liked biscuits. But since moving and becoming "a southerner" I figured that I needed a good homemade biscuit recipe. My husband was raised in Georgia, so he takes his biscuits SERIOUSLY...And I won his heart over again with these. They were all that a biscuit should be....Flaky and soft, but these were better than I've ever had. They were soft, buttery, slightly sweet, and not too over-floured on the outside. I will NEVER try another recipe, since these are so perfect. You must serve them piping hot with butter and homemade jam!

**Note: The original recipe called for a 1 3/4 inch biscuit cutter. They were way to tiny-- Almost bite-sized. Which is why my photo looks a little silly with mini biscuit bites! I've changed the recipe accordingly.

Also, this recipe is quite small. It was more than enough for my tiny family, but depending on the number of dinner guests you have, you may need to double or triple the recipe.

Flaky Buttermilk Biscuits
adapted from The Sister's Cafe

2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. chilled butter, cut into small pieces
3/4 c. buttermilk
3 Tbsp. honey

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Do NOT over mix dough-- chunks of butter are fine. Chill mixture 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 3-4 inch biscuit cutter to form dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.

5. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm with butter and jam.